In a small pot combine the cashews, potatoes, carrots, onions, and water. Bring to a boil and cook, partially covered, until the vegetables are very tender. About 15 minutes.
Pour the vegetables and remaining liquid into a blender.
Add the garlic, mustard, salt, pepper, cayenne, paprika, nutritional yeast and lemon juice. Add 3/4 of the can of green chilies. Puree until smooth.
As the motor runs slowly drizzle the oil into the sauce until well incorporated.
Taste and season with more salt and pepper if needed. Add a little more nutritional yeast if youd like it to taste cheesier.
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