This sauce is so easy to throw together and makes your nacho and quesadilla dreams come true.
Equipment: You will need a blender for this recipe. If you don't have a high powered blender, soak your cashews longer to ensure a nice creamy sauce 😊
Variations: Play with the spices to mix it up and suit whatever dish you're using it in. Add a tablespoon of chipotle in adobo or a tsp of your favorite hot sauce 🔥
Add the potato and carrot to a saucepan and cover with water. Bring to a boil and let simmer until the veggies are fork tender. Reserve 1/2 cup of the cooking water and then drain.
Drain and rinse the cashews. Add cashews, potato & carrot, nutritional yeast, smoked paprika, salt, apple cider vinegar and cooking water to a blender. Blend until ooey gooey smooth.
If you're having a hard time blending, add more water a tbsp at a time until it starts moving.
Note that the sauce will thicken as it cools so make sure it's nice and runny when you blend it.