Ingredient:

• 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