Vegan Queso Blanco

In a small pot, bring 4 cups of water to a boil. Add the potato and cook for about 15 minutes, until soft enough to pierce with a fork. Remove from water and set aside to cool.In a skillet, warm the olive oil over medium heat. Add the shallot and cook for about 3 minutes, until translucent. Remove from heat and set aside to cool.Once the potato is cool enough to handle, peel the skin off and dice into small cubes. Add it to a high speed blender (like a Vitamix, Blendtech or NutriBullet) along with the drained and rinsed cashews, 1/2 cup water, shallot, lime juice, lemon juice, nutritional yeast, cumin, garlic powder, and sea salt. Blend until smooth. Add more water as needed to thin and seasonings to taste.Stir in any optional add-ins then transfer to a bowl for serving. Serve with tortilla chips and enjoy!