1. Soak the cashews in a bowl of water overnight or for at least 1 hour. Rinse and drain. If you don't have cashews you can use 1 tbsp. cashew butter instead.

2. Put the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender. Drain. (Alternatively, you can steam the veggies.)

3. Transfer the cashews, potatoes, and carrots to a blender, add the nutritional yeast, coconut oil, water, lemon juice, ½ teaspoon of the salt, garlic, and vinegar and blend until smooth. If using a Vitamix, use the tamper to help it blend. If it’s too thick, you can add another splash of water or oil to help it along. Taste the sauce and add Sriracha and more salt, if desired. The sauce will keep in an airtight container in the fridge for up to a week.

Tip:

It’s important to dice the potatoes and carrots small before measuring (about 1/2-inch/1 cm pieces); I recommend weighing the potato and carrot for the most accurate measurement.

Make it nut-free:

Simply omit the cashews. It won’t be quite as rich, but it still tastes great!

Excerpted from Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes by Angela Liddon. Copyright © 2016 Glo Bakery Corporation. Photography by Ashley McLaughlin. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.