A simple, budget recipe that’s great fun for children, and very versatile. It can be used as a spread, or even a sauce for pasta or vegetables. This recipe makes a large batch, but it keeps in the fridge for up to a week in a sealed container.
2 medium potatoes, peeled and chopped
2 medium carrots, peeled and chopped
1 heaped tbsp yellow miso
1/4 cup nutritional yeast
1-2 tsp salt
1 tsp lemon juice
1 tsp yellow or Dijon mustard
1 clove garlic
1. Boil the potatoes and carrots together until the potatoes are tender. Drain, reserving the cooking liquid.
2. Place all of the ingredients into a blender with 3/4-1 cup of the cooking liquid until you achieve the desired consistency.