Vegan Jalapéno Popper Dip

INGREDIENTS

1/2 cup

raw cashews, (soaked in very hot water for 10-15 minutes. Keep covered. *See note)

1 1/2 cups

potato, (peeled & chopped into 1-inch cubes)

1 cup

unsweetened soy milk ((or any plant-based milk))

3/4 cup

vegetable broth, (low sodium)

1 tsp

onion powder

1 tsp

garlic powder

1 1/2 tsp

himalayan salt (or preferred salt), (more to taste)

2 tbsp

nutritional yeast

1/4 cup

tapioca flour/starch

2 tbsp

fresh lemon juice ((I used 2 tablespoons))

4 oz

can jalapeño peppers, (drained well & diced)

1 cup

panko bread crumbs

2 tbsp

vegan butter, (melted)

2 tbsp

fresh parsley, (chopped finely * optional)