Cashew Cream Sauce

I love nutritional-yeast based uncheese sauces, but cashew-based sauces are a little more subtle and versatile.  This one is great tossed with spiral pasta and fresh peas, fava beans, or edamame.  (Sorry for the blurry photo, this was taken with the cheap point-and-shoot while the good camera was being repaired.)
I adapted this recipe  from Epicurean Vegan's "Creamy Macaroni and Cashew Cheese."

The Ingredients:
1 1/4 c raw cashews
1/2 c nutritional yeast
2 T cornstarch
2 T arrowroot
1 T onion powder
1 1/2 t garlic powder
1/4-1/2 t salt
1/2 t paprika
1/4 t pepper
3 3/4 c almond milk
1/2 c olive oil (or half canola and half olive oil)
1/4 c red miso
1 T + 1 t lemon juice or vinegar

The Process:

1. In a food processor, grind cashews to a powder.  Add nutritional yeast, cornstarch, arrowroot, onion powder, garlic powder, salt, paprika, and pepper, and pulse a few times to combine. 
2. Transfer mixture to a blender for the smoothest-textured sauce, or continue in the food processor: add almond milk and oil while blending, and continue to blend until very smooth, 1-2 minutes. 
3. Heat mixture in a saucepan over medium heat until thickened, about 5 minutes.  
4. Remove from heat. Remove about 3/4 cup of sauce to a small bowl and whisk with miso until miso is dissolved, then return it to the saucepan, whisk in the lemon juice, and serve.