Nacho "Cheese" Sauce

Ingredients:

2.5 cups water

1 cup peeled and cubed russet potato

1/2 cup peeled and roughly chopped carrots

2 cloves of garlic, smashed and peeled

1/4 cup nutritional yeast

1/8 cup sunflower oil

1 /4 teaspoon white pepper 

1/4 of a vegetable bouillon cube ( my favorite brand - Edward and Sons) 

If you can't find Edward and Sons or don't feel like ordering online, you can substitute with Better Than Boullion - they have a vegan line and most grocers carry it.

Tools necessary:

Saucepan

Immersion blender

(If you don't have an immersion blender, you'll need to wait until this cools down before you can blend away in your blender.  Trust me on this one - hot liquids in a traditional blender = literal hot mess.)

Combine the first 4 ingredients in a saucepan, bring to a boil, reduce heat, cover and let simmer until carrots are soft (15-20 minutes in my case).  Once the carrots are soft enough to mash with a fork, turn off the heat, and put the rest of the ingredients in the saucepan.  Whip out that immersion blender and blend until smooth.  Serve immediately over your favorite tortilla chips!  My resident omnivore liked this so much he asked, "Is this real cheese?"

Vegan forever!