2 cups (about 12 ounces) Yellow Potatoes, peeled and chopped Or fresh Cauliflower, chopped.*
½ cup Carrots, chopped
2/3 cup Onion, peeled and chopped
1 ½ cups Water
½ cup Raw Cashews or Sunflower Seeds or shelled Pumpkin Seeds
1 tsp Salt
1 clove Garlic
2 Tbsp Lemon Juice (about the juice from one lemon)
1/8 tsp Cayenne (Optional.)
½ tsp Paprika (Optional)
Boil the potatoes, carrots, onion and water until the vegetables are soft, about 15 minutes. Pour the boiled vegetables and remaining ingredients into a blender and blend until smooth. If too much water evaporated while boiling, add just enough water to make a smooth sauce. Serve over pasta or vegetable crepes. Use in lasagna or pizza. When I am topping something like pizza or bruschetta, I bake them and add warm sauce
This can be frozen in ice cube trays and stored in containers for convenient portioning. Make sure you heat it well enough or it can be a little clumpy.
* If you use cauliflower instead of potatoes, you may find the sauce is a little bit sweeter.