1 cup white potatoes, peeled and cubed
1/2 cup carrots, peeled and chopped
2 garlic cloves
1/4 cup Bragg Olive Oil
1/4 cup coconut milk
2 teaspoons lemon juice
1 tablespoon jalapeño brine (from a can of pickled jalapeños)
1/4 teaspoon turmeric
1 1/2 teaspoons arrowroot starch
1 teaspoon onion powder
1/4 cup Bragg Nutritional Yeast
1/2 teaspoon sea salt
2 tablespoons diced pickled jalapeño
Cook the potatoes and carrots in a pot of boiling water for approximately 10 minutes, or until tender. Drain and add to a high-powered blender immediately.
Add all of the remaining ingredients except pickled jalapeño to the blender and blend on high until a smooth, creamy texture is achieved.
Transfer to a bowl and stir in pickled jalapeño.
Sauce may be hot enough to serve immediately, or may be reheated in a small pot before serving.