Vegan Nacho Cheese Sauce

400 g soft tofu

530 g. potato cooked

150 g. carrots cooked

225 g. onion cooked

124 g. Braggs nutritional yeast

124 g. tahini

50 g. pickled jalapeno

3 Tbsp. lemon juice

5 tsp. kosher salt

3.5 Tbsp. garlic powder

Weigh ingredients using a food scale as needed. Place all ingredients in a food processor or blender and combine until a smooth consistency is reached. Thin the sauce with cooking water if needed.