Soak or boil the cashews then drain and rinse well.
Bake the sweet potato for an hour or it’s easily pierced with a fork. When it’s cool enough to handle, peel it and measure out one cup of the potato. You can also peel it and cut it into cubes and microwave until soft to the touch, approximately 15 minutes.
Put the cashews, ½ cup sweet potato, 1 teaspoon dry yellow mustard, 3 teaspoon apple cider vinegar, 2 tablespoon nutritional yeast, 1 ½ teaspoon salt, ½ teaspoon onion powder, 2 teaspoon miso paste, and ½ to ¾ cups (start with a ½ and add more until you get the desired consistency you’re looking for) milk in the blender and blend on a high speed until the sauce is thick and creamy. You shouldn’t be able to see or feel any pieces of the cashews. If you do, scrape the sides and keep blending until it’s smooth and creamy.
Note: I use the “whole foods > soup” setting on my Blendtec blender to get the desired consistency.
Enjoy!
Notes
NUTRITIONAL DISCLAIMERCover and store in the refrigerator for up to 3 days, or freeze in a freezer safe container for up to 3 months.Thaw in the refrigerator and add more water and blend again if needed.