Summary

Ingredients

• 330 g potato (s)
• 1 sweet potato (s)
• 1 carrot (s)
• Seasoning (s), to taste
• 100 ml sunflower oil
• 100 ml plant milk (plant drink)
• 12 slices jalapeño from the glass
• 4 tablespoons liquid (jalapeño brew) from the glass
• 2 tablespoon lemon juice
• 2 tablespoon yeast flakes
• 2 tablespoon tomato paste
• 2 teaspoons cornstarch
• 2 teaspoons garlic powder
• 2 teaspoon onion powder
• 1 teaspoon salt

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Instructions

1. Dice the potatoes and carrots and sauté for 10 minutes.
2. Finely puree this with the remaining ingredients in a blender. If the mixture is too thick for you, add a little water until the desired consistency is achieved.
3. This recipe makes a large serving of dip. You can also split it up and freeze it. The dip goes perfectly with tortilla chips or as a cheesy sauce with pasta.