Peel and roughly chop potatoes and carrots. Place carrots, potatoes and raw cashews into a sauce pan and cover with water.
Bring to a simmer and cook until potatoes and carrots are tender. About 8-10 minutes.
Drain the water from the sauce pan and add the potatoes, carrots and cashews to a blender as well as all the ingredients, MINUS THE SALSA, above.
Blend on high until well combined. Add a splash of water or two if it's too thick.
Transfer the cheese sauce to a sauce pan and heat on low until sauce thickens, stirring the whole time.
Stir in a couple spoonfuls of salsa if you'd like. Taste, and add salt if needed.
Serve over tortilla chips and top with your favorite nacho toppings.