Peel your carrot and potato and steam, boil or cook in a crock pot.
Once soft, add the potato, carrot, nutritional yeast, coconut milk, garlic cloves, lemon and mustard to a blender and blend until creamy and smooth.
Once smooth, add the cheese blend to a saucepan over medium heat with the garlic powder, onion powder, cumin, chili powder and sea salt and whisk together. Cook on stovetop until warm.
Mix the arrowroot powder in a cup with a splash of water, until combined. Make sure there are no chunks and slowly add to the cheese sauce, mixing until everything is incorporated. Cook another 5 minutes, until cheese sauce thickens.
Serve warm with pretzels and enjoy!