4 oz. jar pimientos
2 tbsp. arrowroot or cornstarch
1/2 c. cashew nuts
1 c. water
2 tsp. salt
1/4 c. food yeast
1/4 c. oat flour
2 tbsp. lemon juice
1 tsp. onion powder

Blend well. Add 1 1/2 cups boiling water and cook until thick. Serve warm over tacos, corn chips, steamed vegetables, etc. Store in refrigerator. Yields about 1 1/2 pints.