Notcheese Sauce/Dip

Happy New Year, friends! I wanted to share my version of a great cheese sauce alternative recipe that I discovered while experimenting with nutritional yeast. I was skeptical at first, because this is vegan and I don’t have much experience with vegan foods; however, I do have friends who are vegan and vegetarian, so this publication is a nod to them. I am not a fan of processed cheeses, and this does not tastes like one whatsoever. But let’s face it…most of us love creamy cheese sauces and dips, and this is a perfectly healthy alternative to drizzle over pasta, vegetables, or even dip crackers or chips into. Here is the recipe:

1 large potato, peeled and cut into 1/2″ pieces

2 medium carrots, peeled and chopped

Boil the potato and carrots until they are tender, then add to a food processor. Next, add the following:

2 T olive oil

1/4 c. water

2 T lemon juice

1/2 tsp sea salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp cayenne pepper

1 can drained green chili (I use Hatch)

1/4 c. nutritional yeast

Blend all of the ingredients together until smooth and creamy. If you want a thinner texture, just add a little more water. If you want more or less seasoning, simply adjust to your taste preference.

I hope that you enjoy this recipe! I can’t wait to try it on some roasted vegetables later!

Keep it smokin’ in 2020! Cheers!

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