This is great on just about anything!  Over a baked potato, On top of your favorite chili,  or with baked tortilla chips.   The link to the newsletter has a "Cauliflower Mac & No Queso" recipe (we haven't tried yet) that uses this.
Instead of using 8 ounces of pimientos, try using 4 ounces and add in some chopped jalapeños or habaneros if you like it hot and spicy.

Preparation Time: 3 minutes   Cooking Time: 5 minutes   Servings: 2 cups. 

¼ cup raw cashews
1 cup butternut squash
¾ cup water
8 ounces pimientos
¼ cup nutritional yeast
3 tablespoons cornstarch
½ teaspoon salt

Place all the ingredients in a blender and process until completely smooth.  If you own a Vitamix, this process will take 3 minutes; if you own a regular blender, the process will take about 5 to 6 minutes. 
Pour the mixture into a saucepan and cook at medium heat until the sauce thickens, about 5 minutes.
Note:  This cheese sauce is great on just about anything!  Pour it over a baked potato, have it on top of your favorite chili, or over some baked tortilla chips.  Instead of using 8 ounces of pimientos, try using 4 ounces and add in some chopped jalapeños or habaneros if you like it hot and spicy.

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