Instructions

• Peel and dice the potato, sweet potato, and carrot into small, even pieces (smaller dice = shorter cooking time). Chop the onion and mince the garlic clove.
• Pour 3 cups veggie broth into a medium saucepan and bring to a boil over medium-high heat.
• Add the diced potatoes, sweet potato, carrot, chopped onion, and garlic to the boiling broth. Reduce heat to a simmer and cook until all vegetables are very soft and easily pierced with a fork (about 10–15 minutes).
• When the vegetables are cooked, carefully ladle out and reserve exactly 1 cup of the hot cooking liquid into a heatproof measuring cup.
• Transfer the cooked vegetables to a blender. Add 1/3 cup raw sunflower seeds (no soaking needed), 2 tbsp nutritional yeast, 1 tbsp lemon juice, 1/2 tsp hot chili powder or flakes, 1/2 tsp sweet smoked paprika, 1/2 tsp salt, 1/8 tsp pepper, and 1/2 tsp sriracha if using.
• In the reserved 1 cup of cooking liquid, whisk in 1 tbsp corn starch until fully dissolved and no lumps remain. Pour this corn starch–cooking-liquid mixture into the blender with the vegetables and other ingredients.
• Secure the blender lid and blend on low, then increase to high, until the mixture is completely smooth and creamy. Stop to scrape down the sides as needed.
• Pour the blended sauce back into the saucepan and heat over medium-low, stirring constantly, until it comes to a gentle simmer and thickens (about 2–4 minutes).
• Taste and adjust seasoning if desired (adding a bit more salt or sriracha). Serve the nacho cheese sauce warm.