– 2 large potatoes – 2 large carrots – ½ cup water – ⅓ cup olive oil – 1 lemon juiced – ½ cup nutritional yeast – 1 teaspoon garlic powder – 1 teaspoon onion powder – Salt and pepper to taste – 2 cans ROTEL
Bring a large pot of water to a boil and cook potatoes & carrots until tender, drain water from the pot and transfer to a food processor.
Add remaining ingredients except Rotel. Blend until smooth then transfer to a skillet. Stir in the diced tomatoes & green chilies.
Serve in the skillet or transfer to a slow cooker to keep warm. Store leftovers in an airtight container in the refrigerator.
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