Ingredients:

  • 1 cup raw cashews, soaked in hot water for 15 minutes
  • 1 medium (150g) potato, peeled and cubed
  • 1 medium (60g) carrot, peeled and sliced
  • 1 cup unsweetened almond or soy milk
  • 1/2 cup (45g) nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Place the cubed potatoes and sliced carrots in a saucepan of salted water. Bring to a boil and simmer for 8–12 minutes until the vegetables are fork-tender. Drain the water and set the vegetables aside to steam-dry for one minute.
  2. Drain the soaked cashews and add them to the blender. Add the boiled potato, carrot, plant milk, nutritional yeast, lemon juice, vinegar, and Dijon mustard. Blend on high for 60 seconds until the mixture is completely smooth and ivory-colored.
  3. Pour the blended sauce into the saucepan over medium-low heat. Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Heat for 2–3 minutes, stirring constantly with a spatula, until the sauce thickens slightly and looks glossy.