Step 1

Boil and strain potatoes until fork tender.

Step 2

Drain and rinse the soaked cashews. (Note: If you have a high speed blender like a vitamix, there is no need to soak the cashews)

Step 3

To a medium pan over medium heat, sear the shallot, poblano, garlic and red chilis. Cook until shallot is translucent and peppers are slightly browned and softened. Remove from heat and set aside.

Step 4

In a high-speed blender, combine the cashews, potatoes, Vegan cheese shreds, vegan cream cheese nutritional yeast, chili powder, salt, cumin, and plant milk.

Step 5

Blend until smooth and creamy, about 2-3 minutes.

Step 6

Pour the cheese sauce into an oven safe dish and add onion and pepper mixture, salsa, and pickled jalapeños, Stir to combine.

Step 7

Serve warm over tacos, burritos, nachos, or anything else you can think of!