Step 1

Peel and dice potatoes, sweet potatoes and carrots. The smaller you dice them, the shorter will be the cooking time. Peel and chop onion and garlic.

Step 2

Add diced potatoes, diced sweet potatoes, diced carrots, chopped onion, and garlic to a stockpot and add veggie broth. Cook them until all veggies are soft.

Step 3

When ready, reserve 1 cup of cooking water.

Step 4

Transfer all cooked vegetables into a blender. Add sunflower seeds (no need to soak them), nutritional yeast, lemon juice, spices, and the reserved cooking water. Blend them until you have a creamy sauce.

Step 5

Add small chopped bell pepper, chunky salsa and chopped jalapeno or other chili pepper to taste. Top it with freshly chopped cilantro.