This sauce looks and tastes just like the classic nacho cheese sauce!
Modified from Heaven’s Healthy Kitchen
2 cups white potato, cubed
1 carrot, shaved and sliced thin
1/2 cup plant milk
3 teaspoons lemon juice
2 teaspoons low sodium tamari (or soy sauce)
4 teaspoons neutral oil (grapeseed, safflower or sunflower)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1-1/2 teaspoons smoked paprika
4 teaspoons ground mustard
2 Tablespoons nutritional yeast
1/4 cup sliced pickled jalapenos
1. Boil potatoes and carrots until soft, about 10-20 minutes. Drain, but keep water.
2. Put potatoes and carrots in a blender or food processor.
3. Add liquids, oil, seasonings and jalapenos and mix. If it is too thick, add some of the reserved water drained from the potatoes and carrots.
4. Use for nachos or on vegetables or whatever you like!