Oh, sweet cheese sauce! If you’re craving that spicy, melty goodness of nacho cheese then this recipe is you for you (and your friends too – they’ll have NO IDEA it’s dairy-free). Replacing most of the nuts with vegetables makes the dip ultra-creamy while reducing the amount of fat and calories — that means more dipping can happen.
Fresh cilantro and lime wedges for garnish, optional
Place the cashews in a small glass bowl. Pour boiling water over the top to cover completely. Cover the bowl with a plate or kitchen towel and allow the nuts to soak while you prepare the vegetables.
Place the diced potatoes and carrots in a small saucepan. Cover with water and bring to a boil. Reduce heat and simmer uncovered until vegetables are soft (about 20 minutes, depending on the size of the pieces).
Add remaining ingredients (except diced tomatoes) and blend on high, stopping to scrape down the sides of the bowl/blender, until sauce is uniformly smooth. Add additional non-dairy milk if needed to attain desired consistency (thick for dipping, thinner for drizzling). Stir or pulse the tomatoes into the sauce once you have the desired consistency.
Serving Size:¼ cup