Vegan "Cheese" Sauce (Dairy and Gluten Free)

My family has been loving this "cheese" sauce.  Since I am intolerant to dairy, I have been creating this sauce as an alternative.  The girls love it as a dip for vegetables or as a sauce.  This is definitely not my recipe, I will give a shout out to Oh She Glows for this recipe. I have also altered it very slightly.  This recipe came from her new book Oh She Glows Everyday.

Ingredients

• 1/4 cup raw cashews soaked in water for 3 hours*
• 2-3 potatoes, peeled and chopped (190g or about 1 1/4 cup)
• 1/2 large carrot, peeled and chopped (55g or about 1/2 cup)
• 1/2 small onion, peeled and chopped (about 1/4-1/3 cup)
• 1 clove garlic
• 2 tablespoons coconut oil
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon white wine or rice vinegar
• 1/2 teaspoon sea salt
• 2-3 tablespoons nutritional yeast
• Freshly ground black pepper, to taste
• 1 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper or to taste
• 2 tablespoons warm water or adjust according to desired thickness

Directions

1. Soak cashews in water, covering them with about 1 inch of water.*  Soak them for 3 or more hours and then rinse and set aside.
2. Cook potatoes and carrots until soft and then drain.
3. Combine potatoes, carrots, cashews and all remaining ingredients into a high speed blender and puree until smooth.  Adjust water amount according to desired thickness.