Velvety Vegan Chile de Arbol Cheese Sauce

2 Cups Vegetable Stock

1 cup soaked walnuts

1 jar 12oz roasted red peppers

2 tsp garlic powder

1 tsp onion powder

1/2 tsp chile de arbol powder

1 tsp salt

1 1/4 cup Nutritional yeast

3 Tablespoons Lemon juice

3 Tablespoons Tapioca Starch

Blend until smooth, use a seive to remove particles as you pour into a sauce pan. Bring to a low boil and stir constantly until thicken.

When reheating add a small amount of water and stir.