Vegan Jalapeño Nacho Cheese Dip

1. Boil or steam the potatoes and carrots in a large pot for about 25 minutes or until soft. 
2. Once the potatoes and carrots are tender and cooked, place them in a blender as well as all the other ingredients and blend until smooth. Taste the sauce and adjust ingredients as needed. (It is recommended to start with one pepper and work your way up).
3. Serve with tortilla chips. Optionally, top off the nacho cheese with fresh cilantro, chili pepper flakes, a dollop of vegan sour cream, sautéed jalapeño slices, avocado, and vegan beefless crumbles.