1. In a medium saucepan, combine the potatoes and carrot, and add enough water so that they are covered by about an inch of it. Bring to a boil.
   

2. Once the water boils, turn the heat down to medium, and add the onion and cashews.
   

3. Continue to cook until the potatoes and carrots are soft. Drain, let it cool a little, and transfer to large blender jar. (A high speed blender is best.)
   

4. Add 3/4 cup of soymilk, nutritional yeast, bouillon, lemon juice and salt to your cooked ingredients, and blend until smooth. If it seems a little thick, add the rest of the soymilk.

5. That's it, you're done! Pour it over chips, make mac & cheese, whatever! It's all up to you now.
   

6. Any leftovers keep for about a week in the fridge; store in an airtight container, and reheat in a saucepan over medium while stirring.
   

Variations

1. For Nacho Cheese: Use a tablespoon (or more!) of sriracha to make it spicy. you can also stir in chopped pickled jalapenos.

2. No Carrots? Use 1/2 cup of jarred & drained pimentos instead or some roasted red pepper.