A creamy, plant-based cheese-style sauce made from potatoes, cashews, and coconut — perfect for pizzas, lasagna, or pasta dishes.

Yield: about 700 ml (2¾ cups) — or about 600 ml (2½ cups) if using coconut flakes | Prep: 10 min | Cook: 15 min | Total: 25 min

Ingredients

• 300 g (10.5 oz) boiled potatoes, soft type
• 2 dl (¾ cup) water
• 1 dl (½ cup) coconut milk or ½ dl (¼ cup) coconut flakes
• 1 dl (½ cup) cashew nuts
• 1 tsp salt
• 1 tsp herb salt

The sauce yields about 700 ml (2¾ cups), or roughly 600 ml (2½ cups) when made with coconut flakes. The flavor remains equally rich and creamy.

Instructions

1. Add all ingredients to a blender.
2. Blend until smooth and thick.
3. If your blender has a smooth or sauce program, select it for best results.
4. Otherwise, start blending at low speed and gradually increase until fully smooth.

Tips & Variations

• If starting with 300 g (10.5 oz) raw potatoes (which yield about 290 g or 10.2 oz after boiling), the sauce will be slightly thinner when made with coconut milk.
• For a thicker consistency, use coconut flakes when blending with 290 g (10.2 oz) boiled potatoes.