Veggieful Cheesy Sauce

Root veggies are so nutritious. We eat a lot of raw carrots to rid ourselves of extra estrogen and potatoes are such a nutrient dense starch we can’t resist. This delicious veggieful cheesy sauce can be easily made into macaroni and cheese, nacho cheese for tacos, or to top your baked potatoes. Now I’m hungry for some homemade nacho cheese & beef bacon fries.

• 2 c. organic potatoes, peeled and chopped
• 1/2 c. organic carrots, chopped
• 1/2 c. organic onions, chopped
• 2 c. raw milk (or grass-fed organic)
• 1 Tbsp White Sea salt
• 1/2 c grassfed butter
• 8 oz raw Monterey jack
• 6 oz cream cheese
• 1/2 tsp garlic powder
• 1 tsp dijon mustard
• 2 Tbsp lemon juice
• 4Tbsp nutritional yeast
• 1/2 tsp paprika

In a pot, combine potatoes, carrots, onions, salt and milk and bring to a boil; lower to a simmer until potatoes and carrots are soft, about 15 minutes. Add in butter, shredded cheese, cream cheese, and seasonings. Pour everything into a food processor or blender and blend until smooth.