Ingredients
Produce
- 1 cup cooked potato, peeled and cubed
- 1/2 cup cooked carrot, peeled and diced
Wet ingredients
- 1/4 cup sunflower oil
- 1/4 cup plant milk or water
- 2 tsp lemon juice
- 2 Tbsp mustard of choice
- 1 Tbsp miso paste (awase or shiro)
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 a d thickens the mixture.
- Serve warm as a dip or drizzle over nachos.
Notes
- this sauce is awesome, but it really relies on the mustard, (I modified the original nacho cheese sauce recipe to eliminate jalapenos for those that don't eat peppers or don't have them on hand). I would recommend using seeded mustard, dijon mustard or a mixture of both.
- If you prefer your cheese sauce to have more bite because you love it hot, then you probably already own an evil mustard of your liking, in that case... I really don't need to tell you what to do.... but I would advise trying the nacho cheese recipe using jalapenos before trying a hot English style mustard.