Simple Vegan Cheese Sauce

Source

300g cashews, soaked overnight (or 1 hour in boiling water — if your blender is less powerful, soak overnight)
480ml oat milk or other unsweetened vegan milk
4 slices pickled jalapeño
120ml brine from the jalapeño jar
120g nutritional yeast
2 cloves garlic
1 tsp onion powder
1 tsp paprika
½ tsp turmeric
10ml apple cider vinegar
Salt & pepper, to taste

Soak cashews: if using a high-speed blender, 1 hour in boiling water is enough. For weaker blenders/food processors, soak overnight.
Drain cashews. Add to blender along with all remaining ingredients.
Blend until completely smooth. Taste and adjust salt/pepper.

Makes a generous batch. Use half on nachos, save the rest for tacos or burritos later in the week.
Not doing Mexican food? Skip the jalapeños — they give it that “nacho cheese” flavour.
Also great poured over baked pasta — Helga María confirms this works.
Keeps about 5 days in the fridge.
Reheating — warm gently on the stove. Add a splash of milk if it thickens too much.