In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender--approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
I have a Vitamix blender and so don't take the time to soak my cashews. That thing is powerful and everything that goes into it comes out creamy. However, if your blender isn't jet engine speed, soaking the cashews in warm water for at least 30-minutes before adding to this recipe will help this recipe come out more creamy.
If you prefer, white beans such as northern or navy beans can be used in place of the cashews for those avoiding nuts. Or, even use a combination of 1/4 cashews and 1/4 cup white beans to lower the fat content but keep the rich creamy texture and flavor.
Now, it's ready to use in nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. Many of those recipes are linked above.
This makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.
Video
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Instant Pot Instruction:Simply add the potatoes, carrots, onion, and one cup of water to your Instant Pot. Set on MANUAL for 10 minutes. Once finished, use a spoon, dishcloth, or potholder to turn the VENT knob for a quick release to allow the pressure to come down. Then add all other ingredients to a blender and process until smooth. Easy-Peasy!