Ad Oh have I got a recipe for you!!🥳Here is my creamy ramen using @albert_bartlett potatoes (yes potatoes! 🥔 ) blended into the creamiest most delicious sauce, using instant noodles 🍜 Which are cheap as chips (pardon the pun😉🍟 ). Don’t knock this until you try it. It is pure magic! ⭐️ ▪️Ingredients 2-3 (400g) Albert Bartlett Potatoes 60g cashew nuts 1⁄2 white onion (diced) 1 teaspoon olive oil Juice from 1⁄2 lemon Pinch of salt 1⁄2 teaspoon paprika 120ml dairy free milk 2 tablespoons nutritional yeast 200g instant noodles (vegan if required) 1 tablespoon fresh chopped chives Pinch of chilli flakes ▪️Method 1. Begin by peeling and cubing the potatoes. Place them into a pan of water and onto the hob on a medium heat. Boil for 15-20 minutes until soft. 2. Meanwhile cover the cashew nuts in boiling water and put to one side to soften. 3. Heat a pan on a medium heat and add the oil and diced onion. Fry for 5-6 minutes until soft and brown. 4. Once the potatoes are cooked and soft, drain and mash them. 5. Place them in a blender along with the drained cashews, cooked onion, lemon juice, salt, paprika, dairy free milk and nutritional yeast. Blend until smooth. 6. Add 750ml of water to a pan and heat on a medium heat until boiling. Add the flavoured spices from the sachets of instant noodles, and then add the noodles. Cook as per instructions. 7. Drain any excess liquid out of the pan once the noodles are cooked, and then add the potato sauce. Combine well. 8. Serve with chopped chives and chilli flakes.