Vegan Mexican ‘Queso’ Sauce – Maria Middlestead

Ingredients

• 2 Tbsp extra virgin olive oil*
• 1 large red pepper, sliced or chopped
• 1 large garlic clove, chopped
• 1 tsp sweet smoky Spanish paprika*
• ¼ tsp turmeric
• dried chilli flakes (1/8 tsp will give medium heat; ¼ tsp for hot),
• or chopped fresh chilli (optional)
• 1 cup finely chopped pumpkin
• ¼ cup cashews
• ½ cup water
• ¼ cup apple cider vinegar or other mild vinegar
• 3 Tbsp flaky savoury yeast*
• 1 tsp sea salt with kelp*
• 1 Tbsp rice flour*