• 1 box Dr. Praeger’s Sensible Foods Four Potato Puffs
  • ½ cup raw cashews
  • ½ cup carrots, chopped into ½-inch chunks
  • ¾ cup unsweetened non-dairy milk
  • ¼ cup nutritional yeast
  • 2 tablespoons salsa
  • 1 teaspoon miso paste (optional)
  • 1 clove garlic
  • ½ teaspoon onion powder
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cayenne pepper
  • Salt & pepper, to taste
  • 1 15-ounce can vegetarian chili
  • 1 cup romaine lettuce, chopped
  • 1 jalapeno, sliced
  • ½ avocado, cut into small pieces
  • ¼ cup vegan sour cream (or unsweetened non-dairy yogurt)
  • Fresh cilantro, for garnish


  1. Cook Four Potato Puffs according to package directions.
  2. In a small pot, add cashews and carrots; cover with water. Bring to a boil; boil for 10 minutes. Drain.
  3. 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.
  4. Warm chili in the microwave or over medium-low heat on the stove until heated through.
  5. Arrange puffs into a single layer on a plate or serving tray. Scoop chili on top and drizzle cashew cheese sauce.
  6. Top with lettuce, jalapeno, avocado, sour cream, and cilantro.