Summary

Ingredients

• 1 onion (s)
• 1 carrot (s)
• 2 leeks
• 3 medium potato (s), peeled, chopped into small pieces
• 1 handful cashew nuts
• 5 tablespoon yeast flakes
• 2 teaspoons turmeric
• 1 tablespoon vegetable stock, vegan
• some nutmeg
• some oil
• possibly mustard

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Instructions

1. Chop the vegetables and fry them in a little oil. Finely grind the cashew nuts in a blender (or soak beforehand and puree with the hand blender and some water), mix with approx. 3/4 l water. Pour the resulting cashew cream over the vegetables.
2. Add the spices and simmer for about 10 minutes until the potatoes are cooked. Season to taste if you like (e.g. with a little mustard, for an even more cheesy taste), possibly add water.