INGREDIENTS
1/4 cup
Carrots
1/2 cup
Corn, frozen fire-roasted
1/4 tsp
Garlic
1
Jalapeno, small
1/3 cup
Onion
3/4 cup
Pinto or black beans, cooked
2 tbsp
Shallots
1 cup
Yukon gold potatoes
1/4 tsp
Dijon mustard
1 tbsp
Lemon juice, freshly squeezed
1/4 tsp
Black pepper
1 pinch
Cayenne pepper
2 tsp
Sea salt
1/4 cup
Cashews, raw
5 tbsp
Butter, unsalted
1 cup
Water