Ingredients
Scale
- 1 cup soaked cashews
- 4 cups water
- 2 tbsp nutritional yeast
- 1/2 tsp dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp cumin
- 1/4 tsp corriander
- 1 tbsp miso paste
- 1/8 tsp smoked paprika (optional)
- 1/4 tsp turmeric powder
- salt to taste
- 2 tbsp tapioca starch ((can sub 2 cups cooked butternut squash and carrots if desired) )
- 1 cup yellow or orange bell pepper
- 1 jalapeno (if desired )
Instructions
- Presoak cashews 4-8 hours.
- Combine all ingredients into a high-speed blender and puree for 1-2 minutes to give a smooth consistency. Can add additional spices for your own flavor.
- If using squash instead of tapioca starch, prebook the butternut squash. I place it into the oven at 350 for 60 minutes.
- Cook over medium high heat until low boil and whisk to maintain even consistency. You can also use a slo cooker but it is good idea to stir from time to time.
- Add additional spices for your own flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Plantbased, Vegan
- Cuisine: American