Ingredients

3 cups diced, peeled white potatoes, Yukon Gold or Russets

1 cup plant milk, I prefer cashew milk

3/4 to 1 cup of reserved water

1/2 cup diced carrots

1/2 cup raw unsalted cashews

2 teaspoons garlic powder or 1 to 2 cloves fresh minced garlic

1 teaspoon onion powder

3 tablespoons nutritional yeast

1 teaspoon apple cider vinegar or fresh lemon

Instructions

1. In a medium pot combine the potatoes and carrots and add enough water to cover. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook until the potatoes and carrots are tender, about 15 to 20 minutes. Drain into a colander over a bowl, reserving the cooking water. Transfer the potatoes and carrots to a high-speed blender.

2. Add the cashews, garlic powder, onion powder, and lemon juice to the blender along with the plant milk and 3/4 cup reserved cooking water. Blend until smooth, adding more of the reserved cooking water as needed to achieve your desired consistency.

3. Let cool, then store in an airtight container in the refrigerator for up to 1 week.

Notes:

• Serve tossed with pasta, drizzled over steamed vegetables, or add spices (below) to turn it into a nacho sauce.

• For a nut-free variation substitute white beans for the cashews. Add a little reserved cooking water or plant milk for the desired consistency you’re looking for.

• For a Mexican flavor add 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon ground chipotle powder, and stir in a fresh minced jalapeno with the seeds removed.