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A smooth, savory vegan sauce made with cashews, potatoes, carrots, and nutritional yeast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Sauce
Ingredients Method Notes

Ingredients
  

  • 1/4 cup 60 mL raw cashews
  • 1 1/4 cups 300 mL diced peeled potatoes
  • Heaping 1/3 cup 100 mL diced carrots
  • 2 to 3 Tbsp 30 to 45 mL nutritional yeast, to taste
  • 2 Tbsp 30 mL refined coconut oil or neutral-tasting oil, such as grapeseed oil
  • 2 Tbsp plus 1 1/2 tsp 37 mL water
  • 1 1/2 tsp 7 mL fresh lemon juice, or more to taste
  • 1/2 tsp plus 1/8 tsp 2.5 mL fine sea salt, or to taste
  • 1 medium garlic clove
  • 1/2 to 3/4 tsp 2 to 4 mL white wine vinegar, to taste
  • Sriracha or other hot sauce optional

Method
 

  1. Place the cashews in a bowl and cover with lots of water. Microwave the cashews for 5 minutes.
  2. Put the potatoes and carrots in a pot and cover with water. Bring to a boil, then lower the heat and simmer uncovered for 10-15 minutes, until fork-tender. Drain. Alternatively, steam the vegetables until tender.
  3. Add the drained cashews, cooked potatoes and carrots, nutritional yeast, oil, measured water, lemon juice, 1/2 tsp salt, garlic, and vinegar to a blender. Blend until completely smooth, using a tamper if needed. If the sauce is too thick, add a little water or oil and blend again.
  4. Taste and adjust with additional salt, lemon juice, or vinegar as desired. Add Sriracha or another hot sauce if using. Serve warm or store in an airtight container in the refrigerator.

Notes

Makes about 1 cup. Dice the potatoes and carrots into small pieces (about 1/2 inch) before measuring. Refrigerate in an airtight container for up to 1 week.

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