Soaked cashews blend with tender potato and carrot into a silky, pourable base that tastes remarkably close to real nacho cheese, minus any dairy in sight. Nutritional yeast brings the savory, cheesy depth while smoked paprika, cumin, and a hit of pickled jalapeño brine give it that craveable, tangy kick. Everything gets whirled together in a blender until glossy smooth, then warmed on the stove until it's steaming and perfectly dippable. It's naturally thickened with real vegetables rather than any flour-based roux, so there's nothing gluten-based lurking in the ingredient list to worry about. Scoop it with chips, drizzle it over roasted veggies, or spoon it straight onto nachos — either way, this one slots easily into a gluten free spread. Finish with a few extra pickled jalapeño slices for brightness and you've got a crowd-pleasing sauce that just happens to work for everyone at the table.
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Place the cashews in a bowl, cover with boiling water, and soak for 30 minutes, then drain and discard the soaking water.
While the cashews soak, place the potato and carrot chunks in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Cook until both are completely tender and a fork slides through without resistance, about 12–15 minutes. Before draining, ladle out and reserve 3/4 cup of the cooking water. Drain the vegetables.
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