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Nacho Cheese Sauce

Serves: 6 servings
Category: Condiments , Dips &amp; Spreads , Gluten Free , Vegan , Vegetarian

June 5, 2014

2 c peeled, boiled, and mashed potatoes (requires about 2 - 2 1/2 medium potatoes)
3/4 c peeled, chopped, and boiled carrots (I used 2 large peeled carrots cut in 1 inch pieces)
1/2 c nutritional yeast flakes
1/3 c extra virgin olive oil
1/3 c water
1 tbsp. lemon juice
1 1/2 tsp. salt

Boil your potatoes and carrots until they are fork tender, then measure them into your blender. Make sure your potatoes are mashed/packed into your measuring cups. The carrots can be loosely measured.
Place all ingredients in your blender. I use Vitamix.
Blend on high for about 30 seconds, or until mixture is completely smooth.
Serve immediately with chips or crackers or toast, or whatever you very well please. Refrigerate leftovers in an airtight container for up to 1 week. Reheat leftovers on low on the stove (stirring constantly) or in the microwave for 30 seconds to 1 minute.
Step 3
Blend on high for about 30 seconds, or until mixture is completely smooth.
Step 4
Serve immediately with chips or crackers or toast, or whatever you very well please.

2015-09-10T16:45:20+00:00