Vegan Carrot “Queso” with Nacho Snacks

Ingredients

• 1 cup peeled and diced russet potato
• ½ cup peeled and diced carrot
• ¼ cup chopped yellow onion
• ¼ cup raw cashews* (see note)
• 2 tablespoons sunflower oil or other neutral oil, plus more for drizzling
• 3 tablespoons water, more as needed
• 2 tablespoons nutritional yeast
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 medium garlic clove
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika, more to taste
• ½ teaspoon sea salt
• Amy’s Nacho Snacks and/or tortilla chips
• diced red onion
• diced tomato
• diced jalapeno
• diced avocado

Instructions

1. In a medium pot, combine the diced potatoes and carrots, fill with enough water to cover, and bring to a boil. Reduce the heat and simmer for 8 minutes. Drain and add to a high speed blender.
2. In a small skillet over medium heat, sauté the yellow onions in a drizzle of oil until soft, about 4 minutes.
3. To the blender, add the sautéed onions, cashews, oil, water, nutritional yeast, lemon juice, apple cider vinegar, garlic, garlic powder, smoked paprika and sea salt and blend until smooth. If the mixture is thick, use the blender's baton to help get the blender moving. You can also add an additional 1 tablespoon of water if needed. This works best in a high-powered blender. If you have a regular blender, you might need to blend the mixture longer to get it creamy. Blend until completely smooth.
4. Let cool slightly and season to taste. Scoop the queso into a serving bowl and top with the diced red onion, tomato, jalapeño and avocado. Serve with Amy’s Nacho Snacks or tortilla chips. The dip can also be made in advance and served cold.