2 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

1 cup peeled and grated russet potato

4 cloves minced garlic

1 teaspoon Hoff’s Chuckwagon Chili Powder

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon salt, more to taste

1 cup raw cashews

1 ½ cups water

¼ cup nutritional yeast

2 teaspoons Hoff Sauce hot sauce

1 teaspoon white vinegar

1:
In a large saucepan, warm the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes.

2:
Add the grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder and salt. Stir to combine, and cook, stirring constantly, for 1 to 2 minutes to enhance their flavors.

3:
Add the cashews and water, and let the mixture come to a simmer. Continue simmering until the potatoes are cooked through, about 5 to 6 minutes

4:
Carefully pour the mixture into a blender. Add the nutritional yeast, hot sauce and vinegar. Blend until the mixture is completely smooth, about 2 minutes. If needed, add a bit more water if it isn’t blending well.

5:
Pour the mixture into a serving bowl and serve as is or top with more Hoff Sauce, chopped tomatoes, cilantro, red onion, or sliced jalapeño peppers.