- 1 cup peeled, cubed white potato (about 1 small potato)
- 1/2 cup peeled, diced carrot (about 1 carrot)
- 1/4 cup vegetable oil
- 1/4 cup nondairy milk or water (I used Silk plain, unsweetened soy milk)
- 1 Tbsp. nutritional yeast
- 1 1/2 teaspoons arrowroot flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 2 teaspoons freshly squeezed lemon juice
- 6 pickled jalapeño slices or to taste, plus 3 tablespoons brine (we used 6 pickled jalapeño slices and 2 tablespoons brine)
- 1 tablespoon tomato paste (I used Hunt’s)
- Bring a pot of water to a boil and cook the potato and carrot until fork-tender, 6 to 8 minutes. Drain the vegetables and immediately place in a high-powered blender. If you cook the potatoes too long, they will become starchy and your sauce will not be smooth.
- Add the remaining ingredients to the blender and combined on high until smooth. Your sauce may be hot enough to serve immediately from the blender. If not, heat it in a saucepan for a few minutes until just bubbling and warm or reheat in a microwave.
- When you reheat the sauce, a small amount of nondairy milk or water may be required to get a smooth consistency again.
Makes about 1 1/2 cups
I originally made this because I had a hankering for pretzels with cheese. Even though this is “nacho” cheese I decided to try it with a pretzel. For some reason the flavor didn’t mesh with the pretzel but it tasted fantastic with chips though !
This recipe came from Vegan Comfort Classics by Lauren Toyota.
I wasn’t paid in any form to promote Silk, Hunt’s, or Vegan Comfort Classics by Lauren Toyota.
Take care y’all !