Ingredients

The following ingredients have 3 Servings
  • 1 medium russet potato (about 10oz), peeled and cubed
  • ⅓ cup chopped carrots (about 2-3 medium carrots)
  • 1 yellow onion, peeled and roughly chopped
  • 1 cup cooking water, reserved
  • ⅓ cup cashews, soaked for 6 hours (See note for faster soaking)
  • 1 clove garlic, peeled
  • 1 teaspoon salt (adjust to taste)
  • ¼ teaspoon Dijon mustard
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon white vinegar
  • 1 10oz can of diced tomatoes with green chilies (see note)
  • ¼ teaspoon black pepper

Instruction

  • Add the potato, carrots, and onion to a large pot.
  • Cover with water and bring to a boil.
  • Simmer for 15-20 minutes until the vegetables are fork tender.
  • Once the vegetables are soft, reserve 1 cup of the cooking water, then drain the rest of the water from the pot of vegetables.
  • In a blender or food processor, blend 1/2 cup of the cooking water (reserve the rest), cashews, salt, garlic, mustard, vinegar and oil.
  • Add the vegetables and continue to blend. Since the veggies will be hot, be sure to let steam safely escape through the top of the blender.
  • Blend until completely smooth. If it’s too thick, add a few tablespoons of the additional remaining cooking water, until you reach the desired consistency.
  • Taste and add additional salt if needed.
  • Pour into a serving dish and stir in the tomatoes and green chilies. Serve warm.