5 lbs Red potatoes
1/2 cup raw cashews
1 tsp white miso
1 tsp Himalayan pink salt
2 oz lemon juice
2 oz unsweetened original almond milk
Additional unsweetened original almond milk
Pepper Medley
Peel, cubed, and Boil potatoes til just soft, drain all water from potatoes.
Bring cashews to a boil cashews and let simmer for 20 minutes, drain and rinse cashews, place in blender twist jar and blend with salt, miso, lemon juice, 2 oz almond milk.
Mash cooked potatoes with cashew sauce, season with pepper to taste, add extra milk to consistency you prefer.
We often serve this with corn and/or peas.
Eat More Plants! 