Love this recipe. I prefer to only use 1 teaspoon than 1 tablespoon Cornstarch. Increase the salt to tsp. This way it stays dippable even at cooler temps. Also can use other combinations of cheese like Monterey or mozzarella for broccoli and baked potato.
Raw Nacho "Cheese" Dip: 1 cup cashews 1/3 cup chopped red bell pepper ¼ water, if using soaked cashews, 1/3 if unsoaked 2 tablespoons lemon juice 2 tablespoons nutritional yeast 1 clove garlic 1/2 teaspoon chili powder ½ teaspoon sea salt 1/8 teaspoon ancho chili pepper (optional)