1/4 cup - raw cashews
190g - diced peeled potatoes
55g - diced carrots
1 Tbsp - nutritional yeast
2 Tbsp - coconut oil
2 Tbsp plus 1 1/2 tsp - water
1 1/2 tsp - fresh lemon juice
1/2 tsp plus 1/8 tsp - sea salt
1 - medium garlic clove
1/2 tsp - white wine vinegar
- Soak cashews in a bowl of water overnight or at least 1 hour(if you don't have a high speed blender like a vitamix). Rinse and drain.
- Put the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, for 10 to 15 minutes, until fork tender. Drain.
- Transfer cashews, potatoes, carrots, to a blender, add the nutritional yeast, coconut oil, water, lemon juice, 1/2 tsp of the salt, garlic, and vinegar and blend until smooth. If using vitamix, use tamper to help blend. If it's too thick, you can add another splash of water to help it along. Taste the sauce and add more salt if needed. The sauce will keep in an airtight container for up to a week.