Place cashews and water into blender and blend until smooth, about 3-4 minutes.

Add the rest of the ingredients to the blender and blend for another 3-4 minutes until it is smooth.

Place in a medium pot and heat on medium heat, stirring constantly.

Bring to a boil and continue stirring for 1 more minute, then remove from heat. It should be the consistency of nacho cheese. Serve hot.

If you are using this recipe for a lasagna you will not need to heat it in a pot before. It will stay good in the refrigerator for 3-5 days.