That’s Nacho Cauliflower Cheese!
2 cups cauliflower florets
1 medium carrot chopped
1 cup raw cashews soaked in water 4-8 hours and drained
1 cup unsweetened unflavored soy or almond milk, plus more as needed
1/4 cup nutritional yeast flakes
2 garlic cloves
1/4 to 1/3 cup vinegar-based hot sauce like Cholula
2 tablespoons soy sauce or tamari
1/2 teaspoon onion powder
Salt to taste
1 cup jarred tomato salsa optional
Place the cauliflower and carrots into a medium saucepan and cover with water. Place over high heat and bring to a boil. Lower heat and allow to simmer until the veggies are very tender, about 10 to 15 minutes. Remove from heat and drain into a colander.
Place the carrots and cauliflower into the bowl of a food processor and add all other ingredients except the salsa. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
Add more milk to thin if you'd like. Season with salt to taste.
Scrape the mixture into a bowl, and swirl in the salsa, if using.
Serve with chips.