Cashews, cooked potato, and carrot blend into a silky, pourable base with a punch of smoky heat from chili powder, cumin, and smoked paprika. Nutritional yeast brings that unmistakable cheesy tang, while a splash of pickled jalapeño brine keeps things sharp and bright without ever tasting like an afterthought. Blended completely smooth and warmed until glossy, this sauce coats a chip or a spoon equally well and holds its dippable texture as it sits. Finished with a scatter of pickled jalapeño slices, it's got all the comfort-food pull of a queso dip in a totally plant-based package. This one's an easy win for a lactose free spread, whether you're pouring it over nachos, drizzling it on tacos, or just going in with a bag of tortilla chips.
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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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