Roughly chop the Carrot (1). Finely dice the Yellow Onion (1/4) (you want 1/4 cup of onion).
Place the roughly chopped carrot in a small saucepan of water. Bring to a boil and let cook over medium heat for 15-20 minutes, or until carrot pieces are soft and easily piercable with a fork.
Add the boiled carrot, Soft Tofu (1 cup), onion, and Nutritional Yeast (2 tablespoon) to a blender.
Next add the Lemon Juice (2 teaspoon), Distilled White Vinegar (1 teaspoon), Garlic Powder (1 teaspoon), Paprika (1 teaspoon), Chili Powder (1/2 teaspoon), Ground Cumin (1/2 teaspoon), Dijon Mustard (1/2 teaspoon), and Salt (1/4 teaspoon). If desired, throw in some Pickled Jalapeño Pepper (5 slice) as well. Blend all ingredients until combined.
Use as a dip for chips, the star of a loaded vegan nacho plate, slathered all over some plant-based enchiladas, or however you would use nacho cheese! Store in a clean, airtight container for up to a week.