Soaked cashews blend down into a silky base here, stretched with tender potato and carrot for that unmistakable stretchy, glossy nacho-cheese texture without any actual cheese involved. Nutritional yeast brings the savory, cheesy tang, while chili powder, cumin, smoked paprika, and a hit of pickled jalapeño brine give it real depth and a little kick. Everything gets blitzed in the blender until completely smooth, then warmed on the stove until it's steaming, pourable, and ready to coat a chip perfectly. It's a genuinely craveable, dippable sauce that comes together with basic pantry spices and vegetables doing all the heavy lifting. Scatter on extra pickled jalapeño slices for serving if you want more heat and brine. This one's a natural fit for a vegan spread, whether you're piling it over nachos, drizzling it on tacos, or just going in with a spoon.
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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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