Ingredients
- 1 small potato peeled and cubed
- 1 medium carrot peeled and chopped
- 1 cup raw cashews soaked for 2 hours or boiled for 10 minutes
- 1 cup water
- 1 cup unsweetened plain plant-based milk
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 lemon juiced
- ½ cup nutritional yeast
- 2 tablespoons vegan butter
- 1 teaspoon salt
Instructions
- In a saucepan, cover the cubed potato and chopped carrot with water. Bring to a gentle boil, then reduce the heat to low and simmer for 10-15 minutes until fork-tender.
- Drain the boiled vegetables, reserving a cup of the liquid. Add the vegetables to a blender, along with the soaked and drained cashews, and all other ingredients.
- Blend until completely smooth, adding a bit of the reserved cooking water if needed to achieve a creamy consistency.
