This all-veggy sauce is great as a dip for Spicy Smashed Potatoes or Roasted Sweet Potato and Garlic Perogies. It is also great as an addition to a delicious plate of Mindful Nachos! Easy, quick, and fat-free, this creamy sauce keeps well and is so versatile!
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
cups
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Ingredients
- 2 cups little potatoes- skin on These a a sweet and creamy choice, but you could use regular potato instead.
- 2 large carrots
- 1 large sweet onion
- 1/4 cup vegetable oil
- 1/4 cup unsweetened plant milk
- juice of one fresh lemon
- 2 Tablespooons tomato paste
- 2 Tablespoons chipotle sauce adjust to suit heat desired
- 2 large cloves fresh garlic
- 4 Tablespoons nutritional yeast This adds a cheezy flavour.
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Ingredients
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Instructions
- In a large pot of salted water, boil your potatoes, onions, and carrots until soft, but not mushy.If you are using large potatoes, you will need to peel them. Drain them in a colander.
- Add your cooked veggies and the remaining ingredients to a high speed blender. Whirl until smooth. Adjust salt, pepper and heat level to taste. Serve warm. Enjoy!
Recipe Notes
