- 1 small yukon gold potato, peeled and diced (choose one weighing between 160-175 grams)
- 1 medium carrot, peeled and chopped (40-50 grams)
- 1/4 yellow onion (50 grams)
- 64 grams raw cashews
- 1 cup water (veggie cooking water)
- 2 Tbsp nutritional yeast
- 1 Tbsp lemon juice
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
In a small pot, boil vegetables until fork tender.
In a blender, combine cashews and water. Blend for 1-2 minutes until completely smooth. Add remaining ingredients including the boiled vegetables (drain first) and blend once more. Serve with chips or use with tacos.
