I have to try this over the weekend!

Ingredients:
  1. 2 cups of large diced potatoes
  2. 1 cup of large diced carrots
  3. 1/2 cup of water
  4. 1/3 cup of olive oil
  5. 2 tea spoons salt
  6. 1 Table spoon of lemon juice
  7. 1/2 C. nutritional yeast flakes
  8. 1/4 tsp. onion powder (optional)
  9. 1/4 tsp. garlic powder (optional)
  10. dash of cayenne (optional)
Directions:
  1. Boil the potatoes and carrots until soft.
  2. Blend potatoes and carrots together along with the rest of the ingredients on high in blender until the cheese is extremely smooth. I use my high-powered VitaMix blender.
  3. Store in refrigerator for up to a week.

  1. Recipe and image via Veggie on a Penny