There are so many recipes for vegan cheese sauce out there, but this one is by far my favorite! It's super creamy and cheesy while being relatively low in calories. And the best thing is that it stretches like real cheese!!
Cook the cauliflower florets for about 12-15 minutes. They should be pretty soft. Put the cashews in a small bowl and add some hot water from your kettle. Let them soak until the cauliflower is done.
Fill all ingredients into a high speed blender and blend until smooth and creamy.
Pour into a pot and cook for about 3-5 minutes until the vegan cheese sauce becomes creamy and stretchy. Enjoy with pasta (like mac and cheese), with nachos, or on vegetables.