- 3 cups peeled diced potato (if you use Yukon gold you don’t have to peel them)
- ½ cup raw cashews (leave them out for nut free)
- 1 roasted poblano pepper (deseeded if you don't want it spicy)
- 4 tbsp nutritional yeast
- 1 tsp onion powder
- 2 tsp garlic powder
- ½ tsp chipotle powder
- 2 tsp salt
- 1 ¼ tsp lemon juice
- 2-3 cups hot water
Roast the poblano pepper in the oven or in the airfryer at 425 for 15 minutes. Boil potatoes in a pot until soft, drain off water. Save the water to add back into the cheese sauce.
Add all ingredients to a high-speed blender, then add 2 cups of the reserved water and blend. Add more of the reserved hot water to thin to desired consistency.
Fat Free Version
Replace the cashews with white beans or just leave the cashews out and cut the amount of water in half, adding more as you blend if you desire a thinner consistency.
Makes 8-10 servings.