When I was pregnant with my younger son, my number one craving was Greek salad. My number two craving was - wait for it - Cheez Whiz on toast. I don't know how many loaves of bread and jars of Cheez Whiz I went through for those nine months, but I probably should have bought shares in Kraft.
During that time, I also fell in love with nacho cheese sauce, the kind that comes in a jar and gets heated up in the microwave before being eaten with a family-sized bag of tortilla chips. What? The baby wants what the baby wants.
I still love a good nacho cheese sauce (especially with a family-sized bag of tortilla chips) but these days I'm enjoying this much healthier version. It's dairy-free, nut-free, and soy-free, which is quite a tall order for a nacho cheese sauce. Even if you love the kind that comes in a jar and gets heated up in the microwave, I encourage you to give this a try, if only to be able to tell your friends that you made a "cheese sauce" out of potatoes and carrots.
In a large saucepan, cover potatoes and carrots with water and bring to a boil. Continue to boil until vegetables are very soft, about 25 minutes. Drain.
Place potatoes, carrots, 5 tablespoons of water, olive oil, salt, lemon juice, nutritional yeast, garlic powder, and onion powder in a food processor or blender and puree until very smooth.
Stir in chopped green chiles and serve with tortilla chips, crackers, or just a spoon.
Keep leftovers refrigerated, and warm up in a saucepan - or hey, even a microwave - when the mood strikes. If you're pregnant, the mood might strike often! I speak from experience.
Omit the chopped green chiles and pour over cooked macaroni for a healthy, plant-based mac and cheese.
Adapted from Veggie on a Penny.