Preheat oven 350F.
Rinse and soak the cashews in hot water for 3 hours or in cold
water overnight.
Drain and rinse again then add them to a powerful blender
together with the roasted potato, all the seasonings and water.
Process until silky smooth.
Transfer the cheese sauce to a medium pot and bring to a
simmer. Stir well for a few minutes until thick and creamy.
Remove from flame, taste and adjust seasonings with sea salt
to taste.
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