Yield: ~2½ cups
Time: ~15 minutes
Nut-free • Blender-friendly • Vegan
Ingredients
- 1½ cups diced potatoes (peeled or unpeeled)
- ¾ cup diced carrots
- ¾ cup water or vegetable broth (plus more as needed)
- ⅓ cup nutritional yeast
- 2 tablespoons olive oil or vegan butter
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon salt (to taste)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric (for color, optional)
Instructions
- Boil veggies
Add potatoes and carrots to a saucepan and cover with water.
Bring to a boil and cook 10–12 minutes, until very tender. Drain. - Blend until smooth
Add cooked potatoes and carrots to a high-speed blender.
Add water/broth, nutritional yeast, olive oil, lemon juice, salt, garlic powder, onion powder, and turmeric. - Adjust texture
Blend until completely silky smooth.
Add more liquid, 1–2 tablespoons at a time, until desired consistency is reached. - Heat & serve
Pour into a saucepan and warm over low heat if needed.
Taste and adjust seasoning.
How to Use
- Nachos & tacos
- Mac and cheese
- Baked potatoes
- Steamed broccoli or cauliflower
- Veggie dip
Tips & Variations
- Extra cheesy: add 1–2 more tablespoons nutritional yeast
- Spicy: blend in jalapeño or a pinch of cayenne
- Smoky: add ½ teaspoon smoked paprika
- Oil-free: omit oil and add extra potato or broth
Storage
- Store in an airtight container in the fridge for 4–5 days
- Reheat gently on the stovetop or microwave, stirring often
