3 cups potatoes, peeled and diced
2 tsp garlic powder
2 tsp salt
1 tsp onion powder
2 tsp dry rosemary or 1 tbsp fresh (chopped)
4 tbsp nutritional yeast (optional, this adds a richer cheesy flavor)
1 tbsp lemon juice
½ cup cashews or hemp heart seeds
1 ¼ cup hot water reserved from boiling potatoes
For Reduced Fat Version:
Cut ½ cup cashews or seeds to ¼ cup
For Fat Free Version:
Leave out nuts and seeds completely

1). Boil the diced potatoes until tender and add the potatoes to a blender, reserving the water they were boiled in.  

2). In a blender place all of the ingredients except for the rosemary. Add the 1 ¼ cup water and blend until smooth and creamy.  

3). Once you are done blending add the rosemary and stir to mix well.  This Is great in the Rosemary Garlic Scalloped Potatoes, over pasta, and in rice dishes as well.  It also makes a great dip for bread and vegetables at a party.

NUTRITION INFORMATION 1/4 CUP (Sauce with 1/4 cup of cashews)
CALS: 52
FATS: 1 GRAMS
PROTEIN: 2 GRAMS
CARBS: 8 GRAMS

NUTRITION INFORMATION 1/4 CUP (Sauce with no cashews)
CALS: 52
FATS: 0 GRAMS
PROTEIN: 2 GRAMS
CARBS: 7 GRAMS