Cook or steam the peeled potatoes and carrots until they are very soft.
Once the carrots and potatoes are soft you can cut them into smaller pieces and place them in a blender together with the following ingredients: water, cashews, coconut milk, lemon juice, himalayan salt, orange juice and paprika.
Blend the cheese sauce ingredients until it has a creamy consistency. Don’t stress…it can take a while.
1. I usually peel the potatoes after they have been cooked.
2. This cheese sauce doesn’t have to be served immediately. It will still be
delicious after a few days (if you left it in the fridge, that is). But my
suggestion would be to use it before five days have passed.