Best-Ever Vegan Nacho Cheese

INGREDIENTS

500 g

(c.3 cups) potatoes, peeled and cut into bite-sized chunks

175 g

carrots, peeled and diced

6 tbsp

cooking water

75 g

nutritional yeast flakes

1 tbsp

garlic powder (or 2-3 cloves garlic)

5 tbsp

extra virgin olive oil

1 tbsp

lemon juice

1 tbsp

wholegrain mustard

1 tbsp

white miso

1 tsp

Tabasco sauce

1/4 tsp

sea salt