Makes: 2 cups


  • 1 cups of potatoes, peeled and cubed
  • 1/2 cup of peeled carrots, diced
  • 1/4 cup of vegetable broth
  • 1/4 cup of unsweetened non-dairy milk
  • 1/4 cup of nutritional yeast
  • 6 slices of jalapeno peppers in juice
  • 3 tablespoons of jalapeno juice
  • 1 tablespoon of lemon juice
  • 1 tablespoon of tomato paste or 1/4 diced red bell pepper
  • 1 tablespoon of tapioca starch
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of salt to taste


  1. Cook the potatoes and carrots until tender, approximately 15-20 minutes and retain water if using.
  2. Once cooked, place in a high-speed blender and add all other ingredients.
  3. Blend until smooth and pourable. If it’s too thick, continue to add stock or warm water.
  4. Pour over nachos or steamed veggies and enjoy!

Tip: for a creamier version, add 1/4 cup of cashews and adjust the liquid accordingly to achieve a pourable consistency. It can also be made non-spicy by omitting jalapeno peppers and juice.