Step 1

Place the potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.

Step 2

Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.

Step 3

For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If you’d like a smoky flavor, add the smoked paprika.

Step 4

Serve with tortilla chips for dipping or over pasta to make vegan mac & cheese.