Creamy cashew carrot sauce
What you need:
• 2 medium potatoes, peeled, cut into cubes
• 4 medium carrots, cut into slices
• 1 small onion, cut in half
• 1 vegetable stock cube
• 1 cup cashews, soaked in water for 30 minutes
• 2 cups vegetable water from cooked potatoes, carrot, onion
• 2 tablespoon nutritional yeast (or more for more cheesy taste)
• Salt, pepper
How to make it:
1. In the big pot boil water with vegetable stock in it.
2. When boiling add potatoes and cook for 5 minutes.
3. After 5 minutes add carrots and cook for another 5 minutes.
4. As a last ingredient add onion and cook till potatoes and carrots are tender. App. 5 minutes.
5. Put soaked cashews into the high speed blender.
6. When veggies are ready add them to the blender with ½ cups of saved veggies water.
7. Add nutritional yeast, salt, pepper to a blender and blend it well. Add more veggie water to achieve the sauce consistency what you want.
8. Taste it and add more seasoning if desired.
9. Enjoy
Notes:
This sauce makes 4 portions so share it with your love ones.
If you fancy more cheesy flavour of this sauce just add more nutritional yeast.
You can freeze leftover dip.
When you make it take a picture and post it in our community chat. Would love to see it.
Love 💕Inkka
I like eating my hummus/dip with no oil baked potatoes or with any raw veggies (e.g. cucumber, carrot)
If you fancy different dips
More recipes with nutritional yeast
Spinach lasagna with tofu cheese
