Name: Creamy Vegan Queso
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 1/2 cups
Ingredients: 2 tablespoons avocado oil or extra-virgin olive oil; 1 medium yellow onion, chopped; 1 cup peeled and grated russet potato (4 ounces, about 1 small or 1/2 medium potato), preferably organic; 4 cloves garlic, pressed or minced; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt, more to taste; 1 cup (5 ounces) raw cashews*; 1 1/2 cups water, more as necessary; 1/4 cup nutritional yeast; 1 tablespoon rinsed oil-packed sun-dried tomatoes; 2 teaspoons hot sauce (I used Chipotle); 1 teaspoon white wine vinegar or distilled white vinegar; 2/3 cup well-drained fire-roasted tomatoes (I recommend Muir Glen brand) or chunky salsa; 2 tablespoons chopped pickled jalapeños, optional; Optional toppings: additional fire-roasted tomatoes or salsa or chopped fresh tomatoes, chopped fresh cilantro, thinly sliced fresh jalapeños or pickled jalapeños, and/or finely chopped red onion