POTATO CARROT CHEEZ SAUCE/DIP
Makes approx 4 cups of sauce.
Preparation Time: 10 min; Cooking Time: 15 min
Can be used as a plant-based cheese sauce substitute in pasta, couscous, toasties, rice, nachos, stuffed vegetables, baked vegetables and anything else you like cheese sauce in.
2 cups potato, peeled and diced large.
1 cup carrot, unpeeled, diced.
1/2 cup water
1/3 cup olive oil
1 tsp salt
1 Tblspn lemon juice
1/3-1/2 cup nutritional yeast flakes
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp yellow mustard powder (optional)
1/4 tsp saffron powder or turmeric (or 1 saffron hair)
dash cayenne pepper
Boil potatoes and carrots until soft.
Once cooked, place into a high-speed blender with all other ingredients and blend until mixture is smooth.
Note: If you would rather use fresh garlic and onion instead of powder, I would suggest cooking it with the potato and carrot first – say ½ clove garlic and ½ a small onion.
Can be refrigerated – maybe for a week.