Step 1

Preheat the oven to 425F (220C) and line a large sheet pan with parchment paper.  Slice the potatoes crosswise into 1/4-inch thick slices.  Put the potatoes in a large bowl and toss with garlic powder, chili powder, aquafaba or water and salt, if using.  Lay the potatoes in a single layer on the prepared baking sheet and cook for 25-30 minutes, flipping once halfway through, until easily pierced with a fork and golden brown.

Step 2

Add all ingredients except water to a blender.  Add 3/4 cup hot water and blend on high for 2-3 minutes if using a high powered blender, or 5-8 minutes if using a regular blender.  Blend until completely smooth and creamy.  Add more hot water as necessary, a tablespoon at a time, to aid in blending.

Step 3

Once the potato slices are done roasting, pile the potatoes on a serving platter and load with desired toppings.  Drizzle with vegan queso and serve more on the side as desired.  Enjoy!