Nacho Cheeze

vegan dips/cheeses

  • 1 cup cooked white potato
  • ┬Ż cup cooked carrot
  • ┬╝ cup sunflower oil
  • ┬╝ cup unsweetened almond milk
  • 2 teaspoons lemon juice
  • 6 pickled jalape├▒o slices
  • 3 tablespoons jalape├▒o pickling liquid
  • 1 tablespoon tomato paste
  • 1┬Ż teaspoon corn starch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon nutritional yeast
  • ┬Ż teaspoon sea salt

Peel, cube and boil the potatoes and carrots in pot of water for approximately 10 mins. Drain and add to a high-speed blender immediately. If cooked for too long, they will become starchy and sauce will not be smooth. Add the remaining ingredients to the blender and combine until smooth.

(Via Hot For Food)