Soak cashews in warm water for an hour, then drain and add to a high-speed blender.
Blend - it takes a while to get rid of big lumps so keep scraping the sides AND the bottom of the mush to get it all processed.
Now add the nutritional yeast, garlic and sea salt.
Blend.
Add milk as necessary until creamy and very smooth.
Taste and adjust flavor as needed, adding more garlic for kick/zing, nutritional yeast for cheesy flavour, salt for saltiness, or milk if too thick.
Pour into a saucepan and cook over medium-low to medium heat for 5 minutes, whisking frequently. The sauce should thicken and bubble.
It can be used as is or thinned with more milk if adding to dishes such.as lasagne. Stir into cooked pasta and serve or use a thick version as cheese on pizza bases. Also can pour over bolgnaise to serve with a creamy, cheesy sauce. Flavour with cooked leeks or onions and so forth.
