Ingredients

• 2 small gold potatoes, cubed and boiled
• 1 cup raw cashews
• 1 cup dry white white
• 1 cup dairy free milk - we used unsweetened almond milk
• 3 tbsp vegan butter, melted
• 2 ½ tbsp tapioca starch
• 1 tbsp nutritional yeast
• 2 tsp dijon mustard
• 1 tsp minced garlic
• 1 tsp onion powder
• 1 tsp salt
• Steamed vegetables and gluten free bread, to serve

Directions

1. Add all ingredients except the vegetables and bread to a high speed blender. Blend on low until combined, then blend on high for about one minute, until smooth.
2. Pour this mixture into a medium saucepan over medium heat. Bring to a low boil and cook 3-5 minutes, stirring often, until slightly thickened.
3. Remove from heat and serve hot with steamed vegetables and pieces of gluten free bread.