Instructions

• Prepare the cashews: either soak the cashews in water for 2 hours and then drain, or boil them for 10 minutes and then drain and let cool slightly.
• Peel and cube the small potato and peel and chop the medium carrot.
• Place the cubed potato and chopped carrot in a saucepan and add enough water to cover them. Bring to a gentle boil, then reduce the heat and simmer 10–15 minutes, or until the potato and carrot are fork-tender.
• Drain the cooked vegetables and discard the cooking water.
• Add the drained vegetables and the prepared cashews to a blender. Add 1 cup water, 1 cup unsweetened plain plant-based milk, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons paprika, the juice of 1 lemon, ½ cup nutritional yeast, 2 tablespoons vegan butter, and 1 teaspoon salt.
• Blend on high until completely smooth, stopping to scrape down the sides as needed to get an even, creamy texture.
• Transfer the sauce to a saucepan and heat gently over medium-low, stirring, until hot and the butter is fully incorporated (about 3–5 minutes). Taste and adjust seasoning if desired, then serve.