Bottom-Friendly Vegan Cheese Sauce

To a large saucepan, add potatoes, carrot, red bell pepper, onion, cashews and salt. Cover with water and boil for 20-30 minutes, or until the cashews and potatoes are very soft. 

Reserve some of the cooking water and strain the veggie mixture. Add the mixture to a blender with nutritional yeast, salt, and ½ cup of reserved cooking water for starters. Blend until very smooth.

Taste and adjust water, nutritional yeast, and salt as needed. 

(Optional) To a sauté pan over medium high heat, break up 2 links of spicy Italian sausage. Once crispy, add diced red bell pepper, diced yellow onion, and cumin. Cook until the onions and peppers are softened, about 5 minutes. Add to Queso and mix well. Serve with your favorite corn tortilla chips. 

Bottoms up!