All purpose vegan cheese sauce. Also needed for "The Whole Enchilada Casserole"

1/2 medium (400 g) cauliflower, separated into florets
3 cloves garlic, peeled but left whole
1 small (golf-ball size) onion, peeled and quartered
1 jalapeņo, whole but stalk removed
1/2 heaping cup raw cashews
2 Tbsp tapioca starch or arrowroot powder
1/2 tsp smoked paprika or chipotle powder
1/8 tsp ground cumin
1/2 tsp garlic powder
1 tsp salt
1/2 cup nutritional yeast
2 Tbsp white wine vinegar
1 3/4 cup water
1 Tbsp olive oil (opt)

1/2 medium (400 g) cauliflower, separated into florets 3 cloves garlic, peeled but left whole 1 small (golf-ball size) onion, peeled and quartered 1 jalapeņo, whole but stalk removed 1/2 heaping cup raw cashews 2 Tbsp tapioca starch or arrowroot powder 1/2 tsp smoked paprika or chipotle powder 1/8 tsp ground cumin 1/2 tsp garlic powder 1 tsp salt 1/2 cup nutritional yeast 2 Tbsp white wine vinegar 1 3/4 cup water 1 Tbsp olive oil (opt)

Preheat oven to 425 Line baking sheet.

Place the cauliflower, garlic, onion, and jalapeņo on the pan and roast for 30 minutes.

While the vegetables are roasting, put the cashews in a small bowl and cover with boiling water. Allow to soak fo at least 15 minutes.

Remove the roasted vegetables form the oven and transfer to a blender. Drain the cashews and add them, too, along with all the other ingredients.

Blend until completely smooth, and pour into a saucepan. Heat over medium heat, stirring constantly, until thick, glossy and hot, about 10 minutes. If it gets a little too thick, dilute with a little water. Check the seasoning and ad moe salt, if necessary. Serve hot, warm or cold.