Cheeseless Nacho Cheese Sauce

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 Tbsp) to a blender.

Next add the juice from Lemon (1), Distilled White Vinegar (1 tsp), Simply Organic Garlic Powder (1 tsp), Paprika (1 tsp), Chili Powder (1/2 tsp), Ground Cumin (1/2 tsp), Dijon Mustard (1/2 tsp), and Salt (1/4 tsp). If desired, throw in some Pickled Jalapeño Peppers (5 slices) 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!