Serve 4; Active Time: 15 min; Total Time 45 min

Roasted Fingerling Potatoes

1.5 - 2 lbs fingerling potatoes, halved
1-2 tbs high-heat oil, such as sunflower or avocado oil
fresh herbs of your choosing: rosemary, thyme, oregano, garlic
sea salt
black pepper

Preheat oven to 425°. Arrange halved fingerling potatoes on a lined baking sheet in a single layer. Drizzle the oil all over to coat. Sprinkle with herbs, salt and pepper. Toss to coat. Roast fingerlings for 20-30 minutes, until golden brown and tender. While fingerlings are roasting, prepare the creamy cheese dip.

Vegan Chipotle Cheddar Cheese Sauce

2 cups peeled and chopped Yukon gold potatoes
1 cup peeled and chopped carrots
1/2 cup raw cashews
1 cup unsweetened almond milk
1/2 cup nutritional yeast
1 chipotle pepper in adobo
3 tbs fresh lemon juice
1 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
black pepper to taste

Bring a medium pot of water to boil. Place potatoes, carrots and cashews in the boiling water. Simmer for about 20 minutes, or until fork-tender. Drain and transfer to a high-speed blender. Add the remaining ingredients to the blender and continue blending until completely smooth. Serve alongside roasted fingerlings for the most decadent, creamy, cheesy dip.

*leftovers will store in the fridge for up to 4 days

~ cheese sauce recipe adapted from the Sweet Simple Vegan