Dairy-Free “Na-Cho” Cheese Dip

Dairy-Free "Na-Cho" Cheese Dip
Makes about 2 cups

Ingredients:
12 ounces russet potatoes, peeled and cut into 1-inch pieces
1 small carrot, peeled and cut into 1/2 inch pieces (1/3 cup)
3 tablespoons avocado oil
1 1/2 tablespoons Red Star nutritional yeast
1 1/2 teaspoons distilled white vinegar
1/2 teaspoon sea salt
1/3 cup finely chopped onion
1/3 cup minced jalapeno chile
1 garlic clove, minced
1/2 teaspoon chipotle chile powder
1/8 ground cumin
1/8 teaspoon powdered mustard

Directions:
1. Bring 2 quarts water to boil in medium saucepan over high heat. Add potatoes and carrot and cook until tender, about 12 minutes; drain in colander.

2. Combine cooked vegetables, 1/3 cup water, 2 tablespoons oil, nutritional yeast, vinegar, and salt in blender. Pulse until chopped and combined, about 10 pulses, scraping down sides of blender jar as needed. (You will need to scrape down sides of blender jar several times for mixture to come together.) Process mixture at high speed until very smooth, about 2 minutes.

3. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and jalapeno and cook until softened and lightly browned 3 to 5 minutes. Stir in garlic, chipotle, cumin, and mustard and cook until fragrant, about 30 seconds; remove from heat.

4. Stir processed potato mixture into onion-poblano mixture in skillet. Transfer to bowl and serve immediately. To rewarm cooled dip, place in saucepan on stovetop, whisking occasionally, and thinning with water as needed. Serve with Siete grain-free dip chips or crudites.

Per serving (1/4 cup): Fats & Oils: 1, s Veg: 0.5