I have to try this over the weekend!

  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)
  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