Vegan I Gluten Free Serves: ~4 cups
Time: 30 minutes
3 medium white potatoes, peeled and largely chopped
3 large carrots, chopped in halves or thirds
1/2 cup of the boiled vegetable water, + more as needed
1/4 cup almond milk
1/4 cup Olive oil
1/2 cup nutritional yeast
1/2 Lemon, juiced
1 tsp. apple cider vinegar
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. turmeric
Wash, peel, and cut the vegetables. Place in a large saucepan and cover with cold water. Bring to a boil and cook for 10 minutes (or until tender). Turn off the heat and allow it to cool for 5 minutes.
Place the veggies and 1/2 cup of the boiled water in a blender or food processor. Pulse to mix. Add more of the boiled water slowly, as needed.
Add the remaining ingredients and mix on medium until smooth and creamy.
Serve on top nachos, noodles, baked potato, make a broccoli casserole, grilled cheese, etc.
Store in the fridge for 5-7 days, reheating before serving.