What I ate today | VEGAN Breastfeeding Mom
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Creamy Carrot Potato Dip RECIPE:
Boil 1 big carrot and 2 golden potatoes
Blend it along with
2 handfuls of raw cashews (more for a creamier sauce)
1/2 tsp garlic powder
sprinkle of sea salt
2-3 tbsp lime or lemon juice
2 tbsp pickled jalapeños
about 1/2 cup water
BLEND UNTIL TOTALLY SMOOTH IN THE VITAMIX BLENDER. delicious!
