Start by soaking your raw cashews for at least 2 hours, or overnight if you plan ahead. This step softens them, making blending easier and gives you that creamy, dreamy texture you want. If you're pressed for time, boiling them for 10–15 minutes can do the trick as well.

Once the cashews are soaked, drain and rinse them under cool water. This helps remove any bitterness and ensures a fresher flavor profile. Don’t skip this—trust me, your taste buds will thank you later!

Add the drained cashews, lemon juice, nutritional yeast, salt, black pepper, crushed garlic, smoked paprika, olive oil, and filtered water into a high-speed blender. It’s like throwing a flavor party in your mixer!

Start blending on low, gradually increasing to high speed. Stop and scrape down the sides as needed. Blend until everything is silky smooth. This may take anywhere from 1–2 minutes, depending on your blender.

If the cheese sauce is too thick for your liking, add an extra tablespoon of water and blend again. Continue until you reach the desired consistency. You want it pourable but still creamy.

Give your sauce a taste. Need more salt? Maybe a pinch of garlic powder? Adjust to your flavor preference. This might be the best part of the cooking process.