• 5tbsplight olive oil
• 1/2 large onion, thinly sliced
• 2garlic cloves, thinly sliced
• 1jalapeno chilli, deseeded and sliced
• 1/2 tsp garlic salt
• 1/2 tsp ground turmeric
• 1tsppaprika
• 120g potatoes, very thinly sliced
• 140g roasted cashew nuts
• 150ml soya milk
• 2tbspnutritional yeast
• 1tspsea salt

Instructions

1. 1

   Heat the oil in a pan over medium heat. Add onion, garlic and chilli, and cook until softened and just beginning to brown. Stir frequently.

2. 2

   Put in the garlic salt, turmeric and paprika, and cook for about 30 seconds, until fragrant.

3. 3

   Add the potatoes, cashew nuts, 150ml water and the milk, and bring to the boil.

4. 4

   Reduce the heat and simmer for 10-15 minutes until the potatoes are completely tender.

5. 5

   Remove from the heat and stir in the nutritional yeast and salt.

6. 6

   Transfer the mixture to a powerful blender, add 2-4 tsp boiling water, as needed, to loosen the mixture. Blend until completely smooth. Add more water if the mixture is too thick.

7. 7

   Warm through before serving.