Ingredients
Produce
- 1 cup cooked potato, peeled and cubed
- 1/2 cup cooked carrot, peeled and diced
- 6 jalapeno slices, pickled
Wet ingredients
- 1/4 cup sunflower oil
- 1/4 cup plant milk or water
- 2 tsp lemon juice
- 3 Tbsp jalapeno pickling liquid
- 1 Tbsp tomato paste
Dry Ingredients
- 1 1/2 tsp Tapioca flour
- 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 Tbsp nutritional yeast flakes
Instructions
- Boil carrots and potatoes until tender or use leftover produce.
- Measure out wet and dry ingredients while the vegetable cook.
- Add all ingredients to a blender cup and puree until very smooth.
- If using later, set aside. If using immediately, transfer to a saucepan and heat on medium until sauce thickens slightly. As it is warmed through the Tapioca activates and thickens the mixture.
- Serve warm as a dip or drizzle over nachos.
Notes
- this sauce is awesome, but it really relies on the jalapenos, if you don't have them you can try another pickle, results may vary, but be not afraid, the sauce is not hot as much as pleasantly spiced.
- If you prefer your cheese sauce to have more bite because you love it hot, then you already own jalapenos in a jar and I really don't need to tell you what to do....