Potato Cheesy Sauce

Great on baked potatoes with steamed broccoli.

Ingredients

• 2 cups potatoes, peeled and cut in half (quarters if potatoes are large)
• 1 cup peeled carrots, diced
• 1/4 cup raw cashews
• 1/3 cup nutritional yeast
• 1 Tbsp lemon juice
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. smoked paprika
• ½ tsp. salt or to taste
• ½ – ¾ cup of cooking water
• 4 ounces diced green chilies, mild or spicy

Preparation

1. Boil the potatoes and carrots until soft – usually 15-20 minutes. Once they’re finished, add them, along with the cooking water, to your blender. 
2. Place all the remaining ingredients in your blender and blend until the cheese dip is smooth and creamy about 2 minutes. If it’s too thick, add a little more water while you’re blending—taste for salt.
3. Enjoy on everything!!
4. Store leftovers in an airtight container for up to a week.