Peel and cut the potatoes and carrots. Cook them in salted water until soft, then drain the water.
Add all ingredients (minus the tapioca starch) to a blender. Blend on high speed until you get a smooth consistency.
Combine the tapioca starch and water, then add this tapioca slurry into the blender and blend for 1 minute on high speed.
Transfer the sauce to a saucepan, gently heat for 5 minutes on medium heat to activate the tapioca. Keep warm until ready to serve.
Notes
Serve this vegan cheese sauce alongside my raspberry chutney, it's a match made in heaven!Instead of cashew butter you can also use cashew nuts. Make sure. to either soak them in cold water for 4-6 hrs or boil them for 20 minutes (for the quick version) before adding them to the recipe.