Cheesy 7-Layer Nacho Dip
[Vegan]

To Make the Cheesy Sauce:

1. Place the potato, carrot, onion, turmeric, and garlic in a pan, cover with 2 cups of water and simmer for 20 minutes with the lid on.
2. After 20 minutes, add the veggies (and the remaining liquid in the pan) to your blender.
3. Drain the cashews and add them to the blender along with the nutritional yeast, sea salt and the additional 1/2 cup of water.
4. Blend until the sauce is creamy and smooth.
5. Once the cheesy sauce is ready, continue with the nacho dip.

To Make the Dip:

1. Preheat the oven to 350° F.
2. Spread the beans evenly in the bottom of an 8×8-inch baking dish and then layer on the tomatoes, black olives, avocado, kale, bell pepper, and top with 1 cup of the cheesy sauce.
3. Bake uncovered for 20 minutes.
4. Heat some sprouted corn tortillas on the stove or in the oven and cut them into chip sized pieces and serve.