1 onion, quartered
2 small to medium potatoes, peeled, chopped
1 carrot, peeled, chopped
1/4 cup raw cashews
1/3 red bell pepper, chopped
2 tablespoons nutritional yeast
1/4 cup salsa
3 tablespoons pickled jalapeños nacho slices
1/4 cup apple cider vinegar (or vinegar brine from jar of jalapeño nacho slices)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika

Stovetop Instructions

Place onion, potatoes, and carrot pieces in a medium pot. Cover with water. Bring to boil. Once boiling, reduce heat to simmer. Cover, and cook until tender, about 10 to 15 minutes. Drain vegetables, reserving 1/2 cup of liquid.

Into a large* high-powered blender (like a Vitamix), add the cooked vegetables along with the 1/2 cup of the reserved water, plus cashews, red bell pepper, nutritional yeast, salsa, jalapeños, vinegar (or brine), salt, black pepper, and smoked paprika.

Process until very smooth. Serve warm, as desired.

Pressure Cooker Instructions

Place onion, potatoes, and carrot pieces into the Electric Pressure Cooker (Zavor is my personal favorite). Add 1 cup of water. Lock the lid in place. Select High Pressure and set the timer for 5 minutes.

After the cooking is complete, use the quick release method to release pressure. When the valve drops, carefully remove lid. Drain vegetables, reserving 1/2 cup of liquid.

Into a large* high-powered blender (like a Vitamix), add the cooked vegetables along with the 1/2 cup of the reserved water, plus cashews, red bell pepper, nutritional yeast, salsa, jalapeños, vinegar (or brine), salt, black pepper, and smoked paprika.

Process until very smooth. Serve warm, as desired.

*Note about the blender: Use a larger blender jar (at least 48 ounces). If your blender is smaller, you may need to process in batches.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen