Creamy Vegan Queso

Mince or finely grate 2 garlic cloves. Peel and grate 1 small yellow onion and 1 small sweet potato on the large holes on a box grater. Drain 1 (10-ounce) can diced tomatoes and green chiles over a blender so the juices go into the blender. Juice 1 medium lime until you have 1 tablespoon.

Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and onion and cook, stirring often, until aromatic and soft, 3 to 4 minutes. Add the sweet potato, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon of the kosher salt. Stir to combine and continue to cook for 1 minute so the flavors meld.

Add 1 cup raw cashews and 1 1/2 cups of the water, and bring to a simmer. Simmer, adjusting the heat as needed and stirring occasionally, until the sweet potato is softened and the cashews have plumped slightly, about 10 minutes. Transfer the mixture to the blender. Rinse and wipe out saucepan to use later.

Add 1/2 cup nutritional yeast, 1 tablespoon hot sauce, 2 teaspoons tomato paste, the remaining 1/4 teaspoon kosher salt, and the remaining 1/4 cup water. Blend on high speed, stopping and scraping down the sides as needed, until thick and smooth, 1 to 5 minutes. Add more water in 1/4 cup increments if needed.

Pour the queso into the reserved pot. Add the tomatoes and chiles, saving 2 tablespoons for garnish if desired. Cook over medium-low heat, stirring constantly until heated through, about 2 minutes. Remove from the heat and stir in 1/2 tablespoon of the lime juice. Taste and season with more kosher salt and up to 1/2 tablespoon more lime juice as needed. Serve immediately with toppings of your choice and tortilla chips for dipping.