Step 1

In a small pot, add the cashews and diced potatoes, then cover with water. Bring to a boil and cook for about 10 minutes, until the potatoes are fork tender.

Step 2

Drain the cashews and potatoes and add to a blender along with the remaining ingredients. Blend until smooth and creamy. If you have a Vitamix or similar blender, you can simply blend it until hot, without needing to warm it in a pot.

Step 3

If you have a regular blender or prefer to warm it on the stovetop, pour the mixture into a small/medium pot and stir frequently over medium heat until hot. It will thicken as it heats up, so add more water as desired to thin the cheese sauce.

Step 4

Serve with tortilla chips, in tacos, burritos, bowls or with any other Mexican inspired meal. Enjoy!