Vegan Aligot de l'Aubrac

Soak the cashews in cold water for 8 hours, then drain thoroughly.

Peel and quarter the potatoes. Peel the garlic cloves, keeping them whole. Finely slice the chives.

Blend the drained cashews, nutritional yeast, tapioca starch, lactic acid powder, ½ teaspoon of the salt, and the warm water in a high-speed blender for 3–4 minutes until completely smooth with no graininess remaining.

Transfer the blended mixture to a small saucepan and cook over medium heat, stirring constantly, until it thickens into a dense, glossy paste, about 5 minutes. Scrape into a bowl and leave to cool.

Cover the cooled cashew cheese and refrigerate for 12–24 hours to develop tang and improve elasticity.

Place the potatoes and whole garlic cloves in a large saucepan, cover with cold salted water, and bring to the boil over high heat. Cook until the potatoes are completely tender and collapse when pierced with a knife, about 20 minutes.

Drain the potatoes and garlic thoroughly, then return to the hot pan over very low heat for 2 minutes, shaking the pan, to steam off excess moisture.

Pass the potatoes and garlic through a potato ricer or fine drum sieve into the warm saucepan — do not use a blender or food processor, which will make the purée gluey.

Stir in the olive oil with a wooden spoon over the lowest possible heat until the purée is smooth and silky, about 2 minutes.

Add the chilled cashew cheese to the purée in three additions, beating vigorously with the wooden spoon between each addition. Continue beating over the lowest heat for 8–10 minutes, until the aligot pulls away from the sides of the pan in long, elastic ribbons when you lift the spoon.

Season with the remaining salt and white pepper to taste.

Serve immediately, drizzled with a little olive oil and scattered with chives, lifting the aligot high with a spoon to show the stretch.