Feast: Vegan Nacho "Cheese"

I have to try this over the weekend! Ingredients: 2 cups of large diced potatoes 1 cup of large diced carrots 1/2 cup of water 1/3 cup of olive oil 2 tea spoons salt 1 Table spoon of lemon juice 1/2 C. nutritional yeast flakes 1/4 tsp. onion powder (optional) 1/4 tsp. garlic powder (optional) dash of cayenne (optional)

Directions:

1. Boil the potatoes and carrots until soft.
2. Blend potatoes and carrots together along with the rest of the ingredients on high in blender until the cheese is extremely smooth. I use my high-powered VitaMix blender.
3. Store in refrigerator for up to a week.

1. Recipe and image via Veggie on a Penny