INGREDIENTS
1/2 cup
Carrots
1 tsp
Garlic powder
3 tbsp
Jalapeno pickling liquid
1 tsp
Onion powder
6
Pickled jalapeno, slices
1 cup
White potatoes
1/4 cup
Nondairy milk
1 tbsp
Tomato paste
2 tsp
Lemon juice
1 1/2 tsp
Arrowroot flour
1 tbsp
Nutritional yeast
1/2 tsp
Sea salt
1/4 cup
Vegetable oil