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Make the 'Cheese' Sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the jalapeño and garlic; sauté until fragrant, about 1 minute.
Add the cumin, coriander, paprika and smoked paprika; sauté until fragrant, about 1 minute. Stir in the potatoes, almond milk and cashews.
Bring the mixture to a simmer, then cover the pot. Simmer until the potatoes are tender, 15 to 17 minutes.
Transfer the mixture to the bowl of a food processor or blender. Blend until very smooth, then strain into a medium saucepan. Season with salt, pepper and hot sauce. Place the sauce over low heat to keep warm.
Make the Dip: In a medium skillet, heat the oil over medium heat. Add the chorizo and sauté until lightly browned, about 3 minutes.
Transfer the sauce to a serving bowl and sprinkle with the cooked chorizo. Top with radishes, avocado, scallions, cilantro and jalapeño. Serve with lime wedges and tortilla chips.