Makes about 2 cups
- 1 cup white potato, peeled and cubed
- 1/2 cup carrot, peeled and cubed
- 1/4 cup avocado oil
- 1/4 cup plain, unsweetened plant milk (i.e., hemp, soy, etc.)
- 2 teaspoons freshly squeezed lemon juice
- 6 pickled jalapeño slices
- 3 tablespoons jalapeño pickling liquid
- 1 tablespoon tomato paste
- 1 1/2 teaspoons arrowroot flour/starch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon nutritional yeast
- 1/2 teaspoon sea salt
- freshly ground pepper, to taste
Peel and cube the potatoes and carrots. Add to a pot of boiling water. Cook for approximately 10 minutes, until vegetables are tender, and easily pierced with a fork. Be careful not to overcook the potatoes. If you cook them for too long they will become starchy and your sauce will not be smooth.
Drain the potatoes and carrots from the boiling water and add to a high-speed blender (like a vitamix) immediately.
Add the remaining ingredients to the blender and combine until smooth.
Your sauce may be hot enough to serve immediately. But if it isn't, gently heat it up in a small pot to thicken it slightly before pouring it over whatever food you want to make cheesier! For starters, try chips, chili, broccoli, or cauliflower.