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Servings: Makes about 4 cups

Servings: Makes about 4 cups
Ingredients
  • 1 cup unsalted raw cashews
  • 1 large russet potato, peeled and diced
  • 1 small carrot, chopped
  • ½ of a small yellow onion, chopped
  • 1 garlic clove, chopped
  • 1 teaspoon salt
  • ⅓ cup nutritional yeast, plus more as needed
  • 2 tablespoons vegan butter
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons white miso paste
  • ½ teaspoon prepared yellow mustard
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground turmeric
  • 1 cup plain unsweetened nondairy milk, or water
Steps
  1. In a saucepan, combine the cashews, potato, carrot, onion, garlic, and salt with enough water to cover. Place the pan over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are soft, 10 to 15 minutes.
  2. Using a slotted spoon, transfer the cooked vegetables and cashews to a high-speed blender, reserving the cooking water.
  3. Add the remaining ingredients and blend until smooth and creamy, stopping to scrape down the sides, as needed. Add as much of the reserved cooking water as needed to achieve the consistency you prefer for the sauce. Taste and adjust the seasoning, as needed. The sauce is now ready to use.
 

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