Notes: If you are not using a high-powered blender, simmer the cashews for five minutes, then drain and proceed with the recipe as written. If you use modified tapioca starch, your sauce will thicken in less than one minute.
1/3 cup raw cashew pieces
2 tablespoons tapioca starch
1 teaspoon nutritional yeast
1/2 teaspoon fine grain sea salt
1 cup very hot water
1 teaspoon lemon juice
1 teaspoon olive oil
2 garlic cloves
Combine all ingredients and blend until completely smooth. Transfer to a small saucepan and stir continuously over medium heat until very thick, about 4-5 minutes. The mixture will appear to curdle at first and pull away from the sides of the pan, and will become very stretchy and thick a couple of minutes later.
Remove from heat. The mixture is now ready to use on pizza, as a sauce, in a sandwich, etc.
Stores well in the refrigerator for up to five days. If you plan on storing it for later use (or have some left over), transfer to an airtight glass container, allow to cool to room temperature, then transfer to the refrigerator.