Spicy Vegan Nacho Cheese

INGREDIENTS

1/2 cup

raw cashews, (soaked in water 4 hours, or overnight *See note)

1 1/2 cups

butternut squash, (peeled & chopped into 1-inch cubes)

1 cup

unsweetened soy milk ((or any plant-based milk))

3/4 cup

vegetable broth, (low sodium)

1 tsp

chili powder

1 tsp

onion powder

1 tsp

garlic powder

1 tsp

himalayan salt ((or preferred salt), more to taste)

1/2 tsp

paprika

2 tbsp

nutritional yeast

2 tbsp

+ 1 teaspoon tapioca flour/starch

1 tbsp

jarred jalapeño slices *See note

1 tbsp

jarred jalapeño brine

1 tbsp

fresh lemon or lime juice ((I used 2 tablespoons))