CREAMY “CHEESE” SAUCE

Using over mixed rice this sauce comes out with a surprising creamy and melty texture that makes for a great nacho cheese style dip or spread.

Ingredients:

1 cup cooked sushi or jasmine rice (Sushi rice will make for a thicker meltier sauce)

```
1/2 cup water
```
```
Salt to taste
```
```
1 1/2 tbsp rice wine vinegar
```
```
1 1/2 tbsp nutritional yeast
```
```
1 tbsp butter
```

Optional 1/2 tsp annatto to add a orange color if desired.

Directions:

Cook your rice per the package instructions, you want to end up with 1 cup cooked rice total. Let cool until safe enough to handle, but this recipe works best if the rice is still a little warm.

In a blender add your water, an initial pinch of salt, vinegar, and nutritional yeast. Now add in your rice and blend on high speed until your mixture starts to turn smooth an creamy. Stop the blender and add in your butter. Now blend again on high until you see no more lumps and you have a homogenously creamy sauce. You cant taste for salt at this point and add more if needed, and then blend again just to mix in the salt. If you are using annatto for color now is the time to add it and blend to combine. You can choose to add more if you want a deeper color.