Creamy Vegan Queso

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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 ½ medium potato), preferably organic
4 cloves garlic, pressed or minced
½ teaspoon smoked paprika
½ teaspoon ground chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt, more to taste
1 cup (5 ounces) raw cashews*
1 ½ cups water, more as necessary
¼ 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
⅔ 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

1/2 cup per serving

As published by Cookie and Kate.

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