Servings: Makes about 4 cups

1 cup unsalted raw cashews 1 cup unsalted raw cashews
1 large russet potato, peeled and diced 1 large russet potato, peeled and diced
1 small carrot, chopped 1 small carrot, chopped
1/2 of a small yellow onion, chopped ½ of a small yellow onion, chopped
1 garlic clove, chopped 1 garlic clove, chopped
1 teaspoon salt 1 teaspoon salt
1/3 cup nutritional yeast, plus more as needed ⅓ cup nutritional yeast, plus more as needed
2 tablespoons vegan butter 2 tablespoons vegan butter
1 tablespoon rice vinegar 1 tablespoon rice vinegar
1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
11/2 teaspoons white miso paste 1½ teaspoons white miso paste
1/2 teaspoon prepared yellow mustard ½ teaspoon prepared yellow mustard
1/2 teaspoon onion powder ½ teaspoon onion powder
1/2 teaspoon smoked paprika ½ teaspoon smoked paprika
1/4 teaspoon ground turmeric ¼ teaspoon ground turmeric
1 cup plain unsweetened nondairy milk, or water 1 cup plain unsweetened nondairy milk, or water

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.
Using a slotted spoon, transfer the cooked vegetables and cashews to a high-speed blender, reserving the cooking water.
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.