Original recipe shared by Dr. Megan Mescher-Cox - thank you Dr. Megan!
Ingredients
· 2 baked russet potatoes
· 1 baked yam
· 2 cups unsweetened plant milk
· ½ cup raw cashews, soaked
· ½ cup nutritional yeast
· 1 tablespoon chickpea miso
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon turmeric powder
· 2 teaspoons mustard
· 1 pinch of pepper
1. Scoop out russet potatoes and yam from skin.
2. Starting with plant milk, add all ingredients to blender and blend until smooth. Add more milk to achieve desired consistency.
Queso Option: Add 1 teaspoon cumin, chili powder & ½ teaspoon smoked paprika OR Stir in prepared salsa