For the Cheese Sauce:

  • 1 cup raw cashews
  • 1 cup carrots, peeled and chopped
  • 2 tbsp nutritional yeast
  • 2 tbsp fresh lemon juice
  • 2 large garlic cloves
  • ¾ tsp chilli powder
  • ½ tsp onion powder
  • ¼ to ½ tsp cayenne pepper to taste
  • 2/3 cup water

For the Dip:

  • 1 cup chunky marinara sauce
  • 1 cup onions, finely chopped
  • 2-3 handfuls of baby spinach, roughly chopped
  • 1-2 green onions, finely sliced
  1. To make the cheese sauce, place the cashews in a medium bowl and add water to cover. Set aside to soak for at least two hours, or overnight if you have the time. Drain and rinse the soaked cashews.
  2. Preheat the oven to 400F. Lightly grease a two-quart cast-iron pan or casserole dish.
  3. Place the carrots in a small saucepan and add water to cover. Bring the water to a boil and cook the carrots for five minutes, or until just fork-tender. Drain. You can also steam the carrots, if desired.
  4. In a blender, combine the soaked and drained cashews, cooked carrot, nutritional yeast, lemon juice, garlic, chilli powder, onion powder, cayenne, and water. Blend until silky smooth, adding a splash of extra water if needed. Pour the sauce into a large bowl.
  5. To make the dip, stir the marinara sauce, onion and spinach into the cheese sauce until fully combined. Spoon the sauce into a separate dish and smooth it out.
  6. Bake uncovered for 25 to 30 minutes. Garnish with sliced green onions and serve immediately with tortilla chips.
  7. Reheat any leftovers in the oven at 400F for 10 to 20 minutes, or until heated throughout.