Ingredients
2tbspavocado oilor extra-virgin olive oil
1yellow onionmedium, chopped
1cuprusset potatopeeled and grated, 4 ounces, about 1 small or 1/2 medium potato, preferably organic
4garlic clovespressed or minced
½tspsmoked paprika
½tspchili powderground
½tspcuminground
½tspgarlic powder
½tsponion powder
½tspsaltmore to taste
1cupraw cashews
1½cupswatermore as necessary
¼cupnutritional yeast
1tbspsun-dried tomatoesrinsed oil-packed
2tsphot sauceI used Chipotle
1tspwhite wine vinegaror distilled white vinegar
⅔cupfire-roasted tomatoeswell-drained
2tbspjalapeñoschopped, pickled, optional
fire-roasted tomatoes or salsa or chopped fresh tomatoes, chopped fresh cilantro, thinly sliced fresh jalapeños or pickled jalapeños, and/or finely chopped red onionoptional
Preparation
In a large saucepan, warm the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, for about 5 minutes until the onion is tender and turning translucent.
Add the grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder, and salt. Stir to combine, and cook, stirring constantly, for 1 to 2 minutes to enhance their flavors.
Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, for about 5 to 8 minutes until the potatoes are completely tender and cooked through.
Carefully pour the mixture into a blender, but keep the pot handy for later. Add the nutritional yeast, sun-dried tomatoes, hot sauce and vinegar. Blend for about 2 minutes until the mixture is completely smooth, stopping to scrape down the sides if necessary.
Taste, and blend in additional salt until the queso is utterly irresistible. Pour the mixture back into the pot and add the tomatoes or salsa and jalapeños, if using. Cook over medium heat, stirring constantly, until the mixture is very warm.
To serve it as a dip, transfer to a serving bowl and top with any garnishes you’d like. Or to make nachos, drizzle it generously over a bed of tortilla chips and garnish as desired. Serve immediately.
