Vegans rejoice! This ridiculously easy, smooth, delicious nacho cheese dip is here to save the day!
Yield:1 1/2 cups
Ingredients
1 cup peeled and cubed white potato
1/2 cup peeled and cubed carrot
1/4 cup sunflower oil
1/4 cup non-dairy milk or water
2 teaspoons lemon juice
6 pickled jalapeño slices
3 Tablespoons jalapeño pickling liquid
1 Tablespoon tomato paste
1 1/2 teaspoon arrowroot flour/starch
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon nutritional yeast
1/2 teaspoon sea salt
Instructions
In a medium pan over high heat boil the peeled and diced potatoes and carrots for approximately 10 minutes until just soft (if you cook the potatoes for too long they will become starchy and your sauce will not be smooth). Drain and add veggies to a high-speed blender immediately.
Add remaining ingredients to the blender and combine until smooth. Serve immediatlely or heat slightly in a small pot to thicken slightly before serving or using in your favorite cheesy recipe!