Salsa vegana de queso (con patatas y zanahorias)

Ingredientes

• 2 carrots (peeled and chopped)
• 1 medium gold potato (peeled and chopped)
• 3/4 cup non-dairy milk (unsweetened)
• 1/2 cup nutritional yeast
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Preparación

1. 1

   Steam the vegetables: Add the chopped potatoes and carrots to a steamer basket over boiling water. Cover and steam until fork-tender, about 12–15 minutes.

2. 2

   Transfer to blender: Transfer the warm vegetables to a high-speed blender along with the non-dairy milk, nutritional yeast, apple cider vinegar, and spices.

3. 3

   Blend: Blend on high until creamy, scraping down the sides as needed. If needed, add more milk one tablespoon at a time until you reach your desired thickness. Just note that it will thickens slightly as it cools.

4. 4

   Serve warm: Pour over pasta for vegan mac and cheese, drizzle over nachos or baked potatoes, or use as a dip for tortilla chips.