Place cashews in a bowl and cover them with hot water to soak. Set aside.
In a medium saucepan, add carrot & potato and bring to a boil. Let cook until tender, about 8-10 minutes.
Once vegetables have tenderized, use a slotted spoon to add them to the bowl of a blender. Add minced garlic, lemon juice, nutritional yeast, cayenne, salt, pepper and 1 cup of the water used to boil the vegetables. Drain the cashews from their bowl and add them to the blender.
Place kitchen towel over blender top and hold down while blending until smooth and creamy. Taste for seasonings, adjusting salt if needed. Enjoy immediately.
Keyword cheese, nachos, non dairy, sauce, snack, vegan