Ingredients

1 1/2 cups peeled and diced yellow potatoes - about 2 medium size

1/4 cup raw cashews

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon lactic acid (optional) - it adds a tangy flavor close to dairy cheese or can be substituted with 1 teaspoon lemon juice

Instructions

1. Add the potatoes and cashews to a medium saucepan and add enough water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat, reduce to a simmer, and cook uncovered until the potatoes are tender about 12-15 minutes.

2. When the potatoes are tender, drain in a colander over a bowl or measuring cup, reserving 3/4 cup of the cooking water.

3. Transfer the cooked potatoes and cashews to a high-speed blender, add the garlic powder, onion powder, and lactic acid, if using. Blend until smooth and creamy.

4. Store in a jar in the refrigerator for up to 1 week. To reheat, microwave in 30-second intervals, stirring between each, until it reaches the desired temperature.