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+ servings


Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dairy- free, low-cal, meatless recipe
Servings: 6


  • 1 cup diced yukon gold potato 1 medium-large potato yields 1 cup
  • 1/4 cup diced carrot 1 small carrot
  • 1/4 cup diced onion
  • 1 1/4 cup Silk Cashew Milk original flavor
  • 1 tsp salt
  • 1/4 tsp minced garlic
  • dash of cayenne pepper


  • Dice the potato and carrots small. The smaller you dice them, the faster they cook and you really want them to be very soft before blending.
  • Combine the diced potato, carrots, onion, 1 cup of the cashew milk, salt, garlic and pepper in a small saucepan. Bring to a boil over medium heat. Cover, reduce heat to simmer and cook an additional 20 minutes.
  • After 20 minutes, transfer mixture to a blender. Add in remaining 1/4 cup Cashew milk. Blend on high for 90 seconds, until sauce is smooth and creamy.
  • Let cool for 5 minutes. Mixture thickens as it cools.
  • Ladle over tortilla chips and top with sliced olives, avocado, diced tomatoes, sliced jalapeños- whatever you'd like!