Creamy Vegan Queso

Ingredients (19)

• 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