Spanich Rice Casserole

What follows is one of my favorite rice recipes! It was adapted from a non-vegan recipe and is sooooo good. It goes so well with black beans and tortilla chips!

Spanish Rice Casserole
1 C margarine
1 onion, chopped fine
1 C uncooked rice
2-15 oz can diced tomatoes
2 cans water (use diced tomato cans)
2 C "vegan" cheese sauce
1 tsp cumin
2-3 tsp onion powder

Melt margarine in a pan and sauté onion. When onion is sauted, add rice and sauté until rice is golden brown. Add tomatoes and 2 cans of water. Cook on stovetop for about 15-20 minutes, or until rice is cooked. Add cheese sauce, cumin and onion powder. Bake covered for 25 -30 minutes at 350.

Cheese Sauce
1 C water
1 C raw cashews
2 T yeast flakes
1 ½ tsp salt
½ tsp garlic powder
1 tsp onion powder
2 T lemon juice
1 small jar pimentos (4oz)

Put all ingredients in the blender and blend thoroughly until smooth. Makes about 2 cups.