Orange Cheez

1/2 c cashew pieces

1 medium/large sweet potato, baked and peeled

2 T fresh lemon juice

2 cloves garlic

1 t salt

1 T nutritional yeast

1 c water (then up to 1 more cup, depending on size of potato and desired consistency)

If you have a high powered blender, such as a VitaMix or BlendTec, combine all ingredients and puree until super smooth.  Additional water should be added as needed to reach the desired consistency.

If you do not have a high powered blender, soak the cashew pieces in water in the fridge overnight (or microwave in water for 30 seconds), then add everything to your blender or food processor and blend until very smooth.  Additional water should be added as needed to reach the desired consistency.

At this point, you can use the orange cheez or refrigerate it until you are ready to use it.

If making macaroni and cheese, for example, remove the orange cheez from the refrigerator when you start boiling 16 oz of macaroni.  When the macaroni is cooked, quickly drain it, leaving some water in the pot.  Add the orange cheez and stir well to combine.

Note: The best way to store the orange cheez is in the fridge before adding it to pasta.  Once the orange cheez is combined with the pasta and refrigerated, it doesn’t reheat as well.