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Preheat oven to 425 degrees.
Start by soaking the cashews in 2/3 cup hot water for 30 minutes or more.
Peel and slice potatoes into thin wedges.
Mix seasonings in a small bowl
Put into a large bowl and dust with cornstarch seasoning mixture.
Evenly place the seasoned wedges on a baking sheet making sure there’s space between each one so they will crisp.
Bake for 25 minutes, flipping half way through. Keep an eye on them so they don’t burn.
Add the soaked cashews and their water to a high-powered blender and blend until smooth. It may take several minutes.
Add the remainder of the ingredients and blend again until smooth, adding more water to thin as necessary. Taste. If you like it spicier, carefully add more chipotle powder as it can be very spicy.