INGREDIENTS
4 oz
peeled and grated russet potato
4 cloves
Garlic
1/2 tsp
Garlic powder
1/2 tsp
Onion powder
2 tbsp
Pickled jalapenos
1 tbsp
Sun-dried tomatoes, oil-packed
2/3 cup
Tomatoes, fire-roasted
1
Yellow onion, medium
2 tsp
Hot sauce
1/2 tsp
Chili powder, ground
1/4 cup
Nutritional yeast
1/2 tsp
Paprika, smoked
1/2 tsp
Salt
2 tbsp
Avocado oil or extra-virgin olive oil
1 tsp
White wine vinegar or distilled white vinegar
1 cup
Cashews, raw
1/2 tsp
Cumin, ground
1 1/2 cups
Water