A staple in any vegan kitchen, this nacho cheese sauce is basically a healthy veggie and cashew soup disguised as a luscious, creamy, cheesy sauce. It browns up perfectly in the oven so is ideal for nachos but is also wonderful in quesadillas.
Bring a pot of water (about 1L) to the boil and place in the potatoes, carrots, onions, cashews and ½ teaspoon of salt. Continue to boil for 15 mins until the potatoes are soft.
Drain the vegetable and cashews, retaining ¾ cup of the broth. Place the cooked vegetables, cashews and broth into a blender (or large mixing bowl if using a stick blender.) Add in the coconut cream, garlic, lemon juice, apple cider vinegar and paprika. Blend on high speed until smooth.
Add in the nutritional yeast and olive oil, blending for an additional 30 seconds. Taste and adjust lemon juice and nutritional yeast seasoning to your liking. Serve over corn chips and salsa for easy nachos or simply enjoy as a dip.