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), Garlic Powder (1 tsp), Paprika (1 tsp), Chili Powder (as needed), Ground Cumin (as needed), Dijon Mustard (as needed), and Salt (as needed). 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!