2 cups cooked and mashed potatoes (Requires about 2 medium potatoes.)
3/4 cup cooked carrots (Requires about 1.5-2 large carrots)
1/2 cup nutritional yeast flakes
1/3 cup extra virgin olive oil
1/3 cup water
1 tablespoon lemon juice
1.5 teaspoon salt
Categories
Appetizer
Cuisine
American
Tex-Mex
Steps
Place 2 medium saucepans on stove, pour 4 cups of water in each, and turn on medium-high heat.
While waiting for your water to boil, peel and dice your potatoes and carrots, then place potatoes and carrots separately into 2 saucepans.
Cook potatoes and carrots in respective saucepans until each is fork tender--usually about 5-10 minutes, depending on how small you've diced them.
Drain water from potatoes, and measure out 2 cups of the cooked potatoes, mashing and packing them into measuring cups. Place the 2 cups into a blender.
Drain water from carrots. Measure 3/4 cup of cooked carrots (loosely packed), and place in blender.
Add remaining ingredients--nutritional yeast, oil, water, lemon juice, and salt to the blender.
Blend on high for 1-2 minutes until everything is smooth and creamy.
Serve hot over your favorite chips, and top with all the diced veggies that your heart desires.
