If you like it 'cheesy,' you will love this vegan nacho cheese sauce recipe. Made of only vegetables, it is fat-free and oil-free. TOTAL TIME 30 minutes Serve with Crunchwrap Supreme

"Cheesy" Sauce
3 small Idaho potatoes, washed, scrubbed, skin left on
3 large carrots
1/2 cup nutritional yeast
1 Tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon paprika
1 cup vegetable broth
1 Tablespoon Tamari, liquid aminos or soy sauce
1 Jalapeno; seeded and cut
1 Tablespoon hot sauce (I used Chalupa)
1/2 cup water

3 small Idaho potatoes, washed, scrubbed, skin left on 3 large carrots 1/2 cup nutritional yeast 1 Tablespoon lemon juice 1 teaspoon onion powder 1 teaspoon garlic powder 1 Tablespoon paprika 1 cup vegetable broth 1 Tablespoon Tamari, liquid aminos or soy sauce 1 Jalapeno; seeded and cut 1 Tablespoon hot sauce (I used Chalupa) 1/2 cup water

Wash three averaged sized potatoes; cut into large chunks (leave skins on potatoes)
Clean and cut three large carrots and chop them the same size as potatoes
Place in a pot and cover with water. Add a few sprinkles of salt to the water. Boil for 20 minutes
While potatoes are boiling, put vegetable broth, nutritional yeast, lemon juice, jalapeno, paprika, onion powder, garlic powder, hot sauce and soy sauce in a blender
Drain potatoes and carrots. Put potatoes and carrots into a blender; blend until smooth
Mixture will be thick; add water
Transfer ‘cheese’ mixture into a medium-sized sauce pan
I use the sauce on top of grilled fajita burritos, or you can serve with chips, or on top of a potato, broccoli, or anything else you like spicy and cheesy.
Variations:
Add a can of Rotel tomatoes (do not blend) for a nacho cheese dip
Remove Jalapeño and hot sauce and add a Tablespoon of liquid smoke for a smokey cheese sauce
Like it a little hotter? Add an adobe chili pepper