• Cover potatoes and carrots with water in a saucepan. Bring to a gentle boil, then reduce heat to medium-low and simmer for 10-15 minutes, until potatoes are fork-tender. (If you haven't soaked your cashews yet, you can also boil them in the same saucepan at this time.)
• Drain potatoes and carrots and add to a blender with remaining ingredients. Reserve the starchy cooking water to thin out your sauce if needed.
• Blend until completely smooth, scraping down sides of blender with a spatula as needed. Depending on how starchy your potato is, you may need to add a little extra water to thin out the sauce. Add some of the reserved cooking water, a few tablespoons at a time, blending between additions until your perfect consistency is achieved.

To make vegan mac n cheese

• Cook your pasta according to package directions until al dente. Drain and add back into the pot. Pour in your desired amount of vegan cheese sauce and heat over medium, stirring often, until warmed through.

To make vegan nacho cheese sauce

• Add chopped pickled jalapeños, diced tomatoes, cumin, and smoked paprika to cheese sauce. If you like, you can warm it on the stove in a saucepan over medium heat, stirring often.
• Top with fresh chopped cilantro and black olives if desired. Sprinkle on smoked paprika. Enjoy as a dip with chips or make a platter of delicious vegan nachos or 7 layer dip.