1 cup (240 ml) water
2 tablespoons (30 ml) lemon juice
¼ cup (50 g) canned pimento, drained
2/3 cup (70 g) whole raw almonds
1¼ teaspoons onion powder
¼ cup (30 g) nutritional yeast
2 teaspoons kosher salt
This vegan "cheese" sauce is perfect as a nacho dip or served over macaroni.
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