If you knew that this was made out of potatoes, carrots, and no cheese- you would be shocked! This finger licking good nacho sauce is a great addition to your taco night or to satisfy any cheese craving. By simply blending up a few ingredients, you have a plant-based dip to make a wide variety of meals or appetizers. Make sure to check out my nacho cheese fries or my nachos recipe for some extra ideas.
Yield 16 oz.
1/2 cup filtered water, for boiling
2 cups russet potatoes, chopped
1 cup carrots, chopped
1/2 cup filtered water
1/3 cup avocado oil
1 Tbsp. lemon juice
1/2 cup nutritional yeast
2 tsp. Himalayan Fine Pink Salt
1/4 tsp. onion powder
1/4 tsp. garlic powder
Pinch of smoked paprika
- In a small pot with 1/2 cup water, boil the potatoes and carrots until fork tender. Drain and place into a blender.
- In the blender, combine the remaining ingredients and blend until smooth.
- Serve either hot or cold
Chef’s tip: Add a jalapeño and diced tomatoes for the best queso dip