Ingredients
- 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.
