Ever crave the gooey nacho cheese product you might eat at a stadium, or maybe 7-11? Well, I've got a vegan version that you won't believe is actually (relatively) healthy! It's a mish-mash of the Butternut Squash Queso from "Vegan Artisan Cheese" and the Carrot-and-Potato cheese recipe that's been going around. Grab some chips and enjoy!
2 cups diced potato
1 cup diced carrot
1/2 cup plain vegan yogurt* (see my post about making your own - it's easy!)
1/2 cup reserved boiling water
1 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp mustard powder
1 chipotle pepper (canned, in adobo sauce. NOT a whole can, just one pepper)
Boil potatoes and carrots in a small pot with just enough salted water to cover. When they are mushy (depending on the size of the chunks, 20 minutes or so), place in blender along with all other ingredients. Blend until smooth, adding more water if necessary. Voila!
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