Sauté 1 small sweet onion (chopped) in a little olive oil or veggie broth until translucent
about 5 minutes. Add 1 medium russet potato (grated)
4 garlic cloves (minced)
1/2 tsp ground mustard seed powder
1/2 tsp garlic powder
1/2 tsp onion powder/granules
1/4 tsp red chili flakes. Sauté another minute. Add 2/3 cup raw cashews and 1 cup vegetable broth or water. Bring to a simmer and cook until potatoes are done(about 10 minutes)
adding more water or broth as needed and stirring regularly. Transfer to blender and add 1 tbsp apple cider vinegar + 1/4 cup nutritional yeast (+ 1/2 tsp pickled horseradish optional). Blend until smooth. Salt to taste. Mix in sautéed or lightly steamed veggies of choice