Ingredients
- 3 small potatoes (I use red potatoes), chopped
- 1 medium carrot, chopped
- 1/4 yellow or red onion, chopped
- 1/4 cup canned jalapenos
- 1/4 cup raw cashews
- juice 1/2 lemon
- 1 tsp salt
- 1 tbsp apple cider vinegar
- 1/4 tsp cayenne (optional)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup nutritional yeast
- 1 cup water
Instructions
- In a saucepan bring 1 cup of water to a boil and add in your potatoes, carrot, and onion. Reduce heat to a simmer, cover and cook 10 minutes or until soft.
- You can also throw these ingredients into your Instant Pot on sealed, high pressure for 10 minutes and release it when its done.
- Add your cooked veggies and water into a high speed blender. Then add in the rest of your ingredients. Blend on high for 1 minute.
- Place in a sealed container (I use a mason jar) in the fridge and it will be good for up to a week.
- We love this over mashed potatoes, on steamed veggies, pasta, or baked nachos. It is great on anything!
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 726 calories |
| Protein | 45.6 g (25.1%) |
| Carbs | 101.4 g (55.9%) |
| Fat | 16.5 g (20.5%) |
|
Protein (25.1%)
Carbs (55.9%)
Fat (20.5%)
|
|
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