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1 c boiled, cubed potatoes (approximately 2 medium red or yellow potatoes)

¾ c raw cashews, soaked if needed

4 cloves garlic, peeled and roughly chopped

1 4-oz can diced green chilies with juice

1 4-oz can chopped pickled jalapeños, 1 Tbsp juice and ¼ c jalapeños reserved

1 c vegetable broth

1 c unsweetened, full-fat coconut milk (from can not carton)

1 Tbsp fresh lemon juice

1 tsp garlic powder

2 Tbsp nutritional yeast

1 tsp cumin

1 tsp salt, plus more

1 tsp tapioca starch

1 dash turmeric (for color)

1 10-oz can diced tomatoes and green chilies, drained

Chopped fresh cilantro (to garnish)

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1. Add potatoes, cashews, garlic, green chilies, chopped pickled jalapeños (excluding reserved ¼ c jalapeños), reserved pickled jalapeño juice, vegetable broth, coconut milk, lemon juice, garlic powder, nutritional yeast, cumin, 1 tsp salt, tapioca starch, and turmeric, if using, to blender. Blend ingredients until mixture is very smooth and all ingredients are fully combined.

2. If blender does not heat queso mixture while blending, transfer mixture to medium saucepan. Heat saucepan over medium-low heat, stirring queso constantly, until mixture reaches desired temperature.

3. Taste queso and stir in additional salt if desired.

4. Transfer queso to serving bowl. Add reserved ¼ c jalapeños and diced tomatoes and green chilies, and gently stir until ingredients are well incorporated.

5. Garnish queso with chopped fresh cilantro, if desired, and serve warm.

Tags: 40aprons, appetizer, cheese, cinco-de-mayo, mexican, party, queso, side, starter, vegan, vegetarian