1 box Dr. Praeger’s Sensible Foods Four Potato Puffs
1/2 cup raw cashews
1/2 cup carrots, chopped into 1/2-inch chunks
3/4 cup unsweetened non-dairy milk
1/4 cup nutritional yeast
2 tablespoons salsa
1 teaspoon miso paste (optional)
1 clove garlic
1/2 teaspoon onion powder
1/4 teaspoon ground turmeric
1/4 teaspoon ground cayenne pepper
Salt & pepper, to taste
1 15-ounce can vegetarian chili
1 cup romaine lettuce, chopped
1 jalapeno, sliced
1/2 avocado, cut into small pieces
1/4 cup vegan sour cream (or unsweetened non-dairy yogurt)
Fresh cilantro, for garnish
Cook Four Potato Puffs according to package directions.
In a small pot, add cashews and carrots; cover with water. Bring to a boil; boil for 10 minutes. Drain.
To a blender, add cashews, carrots, non-dairy milk, nutritional yeast, salsa, miso, garlic, onion powder, turmeric, cayenne pepper, and a touch of salt & pepper. Blend until smooth; add more milk if needed.
Warm chili in the microwave or over medium-low heat on the stove until heated through.
Arrange puffs into a single layer on a plate or serving tray. Scoop chili on top and drizzle cashew cheese sauce.
Top with lettuce, jalapeno, avocado, sour cream, and cilantro.