½ to 1chipotle pepper from canned chipotles in adobo
¼ to ½teaspoonsmoked paprika
Place the potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.
For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If you’d like a smoky flavor, add the smoked paprika.
Serve with tortilla chips for dipping or over pasta to make vegan mac & cheese.
Note: if you're using a high powdered blender, like a Vitamix, there's no need to soak the cashews. If you're using a less powerful blender, you can soak them for 2 hours. Drain before adding to the recipe.