>> source: https://nutritionstudies.org/recipes/appetizer/loaded-vegan-potato-skins/

In #medium pot{}, bring about 3 cups of water to a boil. Place peeled and diced @potatoes{1%cup}, diced @carrots{1/4%cup}, and diced @onion{1/4%cup} in pot and allow to cook until veggies are tender, approximately ~{15%minutes}. Cooking time will vary based on how small the veggies are diced.

When veggies are tender, drain and place them in blender.

Reserve 1 cup of the broth from the veggies, and add to blender. Add the @raw cashews or white beans{1/2%cup}, @nutritional yeast{4%Tbsp}, @lemon juice{1%Tbsp}, @salt{1%tsp}, @garlic powder{1/2%tsp}, @smoked paprika{1%pinch}, @cayenne pepper{1%pinch}, and blend until smooth.

Now, it’s ready to use as a Loaded Potato Skins topping, nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.