Ingredients

3 cups peeled, small dice russet potatoes

1/2 peeled, small dice carrots

1/2 cup raw cashews, soaked for 8 hours

3 cups water

1 teaspoon light miso paste

1 teaspoon onion powder

2 teaspoon garlic powder

1 garlic clove

1 1/4 teaspoon lemon juice

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon chipotle powder

reserved water from potatoes and carrots

Instructions

1. Boil potatoes, carrots, and garlic clove in 3 cups water of until tender. Drain, saving the water to add back into the cheese sauce.

2. Add 3/4 cup reserved water along with remaining ingredients into the pitcher of a high-speed blender and blend until smooth. Add additional water if needed to achieve desired consistency.