Vegan Jalapeño Nacho Cheese

Vegan Jalapeño Nacho Cheese

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Ingredients

2/3 cup cashews - soaked

1 and 1/2 cups golden potato - peeled and chopped

1/3 cup carrot - peeled and chopped

1/2 cup onion, chopped

1/3 cup unsweetened almond milk

1 teaspoon salt - or to taste

1/4 teaspoon smoked paprika

3/4 teaspoon garlic powder

4 tablespoons nutritional yeast

3/4 teaspoon onion powder

1-2 jalapeño peppers (optional)

Squeeze of lemon

Instructions

1. Start by soaking the cashews, (This will help them blend to a smoother consistency.) Bring a cup or 2 of water to a boil, turn off heat and add cashews. Allow them to soak for 10-15 min, or while you prep veggies. Then, drain and rinse.
2. In a saucepan, bring several cups of water to boil. While your water is heating up, peel and rough chop your carrot and potatoes, and rough chop your onion
3. Add the veggies to the boiling water and cook until soft.
4. While the veggies cook, place your cashews, vegan milk and one tablespoon of water from the cooking veggies to your blender and blend until smooth.
5. When your veggies are fork soft, remove them from the water with a slotted spoon. Add them to your blender along with the seasonings.
6. Blend until smooth and creamy. If needed, add a tablespoon at a time of veggie water to your blender to reach desired consistency.