No-dairy "Cheese" Dip Recipe

This is the cheese sauce I’ve been making lately and is from Plantiful Kiki (on her YouTube channel). It works best if you have a high speed blender. 

3 cups potatoes, diced (if you use white potatoes, you don’t need to peel them!) 
1/2 cup carrots, peeled and diced 
1/2 cup raw unsalted cashews 
4 TB nutritional yeast 
1 tsp. onion powder 
2 tsp. garlic powder 
2 tsp. salt 
1/4 lemon, squeezed 
2-3 cups water 

Boil the potatoes & carrots until tender. Reserve the water & use to blend (Start with 2 cups & add more if necessary). 
Dump everything in the blender & blend on high until smooth & creamy. 
It lasts about 7-10 days in the fridge. 

Use on baked potatoes, macaroni & cheese, veggies, tacos, burritos, quesadillas, nachos. You can add salsa or chiles to make a queso dip. 

Comment below if you have any questions!