"Cheese" sauce gluten and dairy free

2 cups potatoes, peeled and cubed

1 cup carrots, peeled and diced

1/2 cup vegetable broth

1/2 cup nutritional yeast

1/3 cup extra Virgin olive oil

1 Tbsp lemon juice

2 Tsp salt

1/4 Tsp onion powder

1/4 Tsp garlic powder

Dash of cayenne pepper

Boil potatoes and carrots in water until soft.  Drain potatoes and carrots.  In a food processor add cooked potatoes and carrots with remaining ingredients and pulse until smooth.

Makes 2 cups, serving size 1/4 cup approximately 124 calories