We've got your new food addiction! Cheese-less cheese. Yes, it's better than the real thing. But don't worry, this vegan nacho cheese sauce is actually harmless because it's made with potatoes and carrots. Woo hoo!
You're basically going to want to put it on everything from this point on. You might even have this deep desire to eat it straight off a spoon, but we especially like it with plain and simple corn chips.
ingredients (makes 1 1/2 cups):
1 C peeled, cubed, cooked white potato
1/2 C peeled, cubed, cooked carrot
1/4 C sunflower oil
1/4 C non-dairy milk (can sub water)
2 tsp lemon juice
6 pickled jalapeño slices
3 tbsp jalapeño pickling liquid
1 tbsp tomato paste
1 1/2 tsp arrowroot flour/starch
1 tsp garlic powder
1 tsp onion powder
1 tbsp nutritional yeast
1/2 tsp sea salt
Peel, cube and boil the potatoes and carrots in pot of water for approx. 10 mins. Drain them from the boiling water and add to a high-speed blender (like a vitamix or blendtec) immediately. If you cook the potatoes for too long they will become starchy and your sauce will not be smooth.
Add the remaining ingredients to the blender and combine until smooth. Your sauce may be hot enough to serve immediately, if you're in a rush, or heat it up in a small pot to thicken it slightly before pouring over whatever food you want to make cheesier! How about chips, chili, broccoli, or cauliflower for starters. Go wild!