**To avoid leftover raw potatoes, carrots can be used to reach a total of 3 1/4 cup diced vegetables. For example, if one large potato only yields 2 1/4 cups diced potatoes, simply increase carrots to 1 cup. Your sauce will have a brighter orange color but should otherwise be just fine. A few bites of leftover carrot are much easier than raw potato!

**If you omit cashews and feel the sauce needs more richness, some recipes call for 2 TBSP olive or avocado oil. I think it’s fine without the oil, but if you are making this for eaters who are accustomed to regular cheese, a small amount of fat may ease the transition.

**a few shakes of Chipotle Tabasco yields a rich, full-flavor, not a spicy one. This is ideal for Macaroni and Cheese or other neutral recipes. To make nacho sauce, simply add 1 or more tablespoons Chipotle Tabasco, 1/2 cup salsa, or your preferred source of spice!

** keeps well in the fridge for about a week, or freezer for a month but texture does solidify/change somewhat. Simply warm or blend with a small amount of water to regain smooth texture. Most  frequently I stir into beans, chili, etc. that are either already warmed or will soon be warmed.