Place potatoes and carrots in a pot with water. Boil until fork tender. Drain and set aside 1 ½ cups of the water.
Place veggies in a food processor. Add nutritional yeast, spices, and lemon juice. Blend until smooth with half of the reserved water. If too thick to blend, add a little water at a time until desired thickness.
Heat oven to 425° F.
Heat jackfruit in a small saucepan following package instructions.
Place chips on a large oven-safe plate or platter, add toppings, and pour nacho sauce over the top. Bake for 5 minutes or until heated through.