INGREDIENTS
1
Chipotle pepper
2
medium cloves Garlic
1/2 tsp
Garlic powder, granulated
1/2
Jalapeno pepper
1
Onion, small
2 tsp
Pickling liquid from a can of pickled jalapeno peppers
4 oz
Russet potato
1/2 cup
Almond milk
1 tsp
Hot sauce
1
Kosher salt
1 tsp
Paprika, ground
6 tbsp
Vegetable shortening or palm oil
4 oz
Cashews, roasted
1/2 tsp
Cumin, ground
1/2 cup
Water