¼ 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.