Vegan Cashew Queso Dip

• 1 cup cubed yukon gold potato (peeled)
• 3/4 cup raw cashews (soaked in just boiled water for 30 minutes)
• 1/2 cup unsweetened dairy-free milk (almond or cashew)
• 1/2 cup pumpkin purée
• 2 tbsp extra virgin olive oil
• 1 chipotle in adobo
• 1/4 cup nutritional yeast
• 1 1/2 tsp lemon juice
• 1/2 tsp smoked paprika
• 1/2 tsp ancho chili powder
• 3/4 tsp kosher salt

For topping:

• pumpkin seeds (raw)
• sliced jalapeño or serrano
• cilantro

1. Bring a small pot of salted water to a boil. Add the cubed potato and cook until fork tender, about ten to 15 minutes. Remove the potato and set aside.
2. Drain the cashews and rinse with water and then add to a blender. Add the potato and all remaining ingredients from the milk through to the salt. Blend on high until completely smooth and creamy.
3. In a small pot, pour in the queso and heat through over medium-low heat. Pour the queso into a serving dish and top with pumpkin seeds, jalapeño and cilantro. Serve with tortilla chips and/or veggies. Enjoy!