Who doesn't love nacho cheese, especially when it's vegan! Once you make this you'll never complain about vegan cheese again. ;)
This is an adaptation of the vegan nacho cheese sauce from Hot for Food.
1 cup of potatoes, peeled and cubed into 1 inch pieces
1/2 cup of carrots, peeled and cubed into 1 inch pieces
1/4 cup of olive oil or vegetable oil
3 tsp of lemon juice
3 pickled jalapeño slices
3 tbsp of jalapeño pickle brine
1 tbsp of tomato paste
1 1/2 tsp arrowroot flour
1 1/2 tsp garlic powder
1 tsp onion powder
2 tbsp nutritional yeast
3/4 tsp sea salt
Boil the potatoes and carrots in pot of water until soft (approximately 10 mins).
Drain them from the boiling water and add to a blender immediately. If you are not using a high powered blender, like a Magic Bullet, split the batch in half.
Add all remaining ingredients to the blender and combine until smooth.
Whip this up and top it with black beans, micro-greens and fresh veggies for a 4 layer dip, like in the photo above.
This recipe freezes well. I often make a triple batch and freeze it in small portions so that I have it on hand at all times to make quick meals like quesadillas or nachos.