Non-Dairy Nacho Cheese Dip / Sauce

For the health of it, DH and I are trying to incorporate more vegan and raw foods into our diet. My good friend and her husband are on a similar path. Lately, she's been telling me tales of smothering everything with this vegan cheese sauce -- crackers, veggies, chips, pasta -- you name it. So, it is here for safekeeping. Can't wait to get started!

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2  cups mashed potatoes (requires about 2 - 2 1/2 medium potatoes, peeled and boiled)
• 3⁄4 cup carrot (I used 2 large peeled, chopped and boiled carrots cut in 1 inch pieces)
• 1⁄2 cup nutritional yeast flakes
• 1⁄3 cup extra virgin olive oil
• 1⁄3 cup water
• 1  tablespoon lemon juice
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon  granulated garlic

Directions

1. Boil your potatoes and carrots until they are fork tender, then measure them into your blender. Make sure your potatoes are mashed/packed into your measuring cups. The carrots can be loosely measured.
2. Place all ingredients in your blender. I use Vita-mix.
3. Blend on high for about 30 seconds, or until mixture is completely smooth.
4. Serve immediately with chips or crackers or toast, pasta or veggies, or whatever you please. Refrigerate leftovers in an airtight container for up to 1 week. Reheat leftovers on low on the stove (stirring constantly) or in the microwave for 30 seconds to 1 minute.