2 tablespoons avocado oil or extra-virgin olive oil

1 medium yellow onion, chopped

1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato)

4 cloves garlic, pressed or minced

½ teaspoon smoked paprika

½ teaspoon ground chili powder

½ teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt, more to taste

1 cup (5 ounces) raw cashews

1 ½ cups water, more as necessary

¼ cup nutritional yeast

1 tablespoon rinsed oil-packed sun-dried tomatoes

2 teaspoons hot sauce (e.g., Chipotle)

1 teaspoon white wine vinegar or distilled white vinegar

⅔ cup well-drained fire-roasted tomatoes or chunky salsa

2 tablespoons chopped pickled jalapeños (optional)

Optional toppings: additional fire-roasted tomatoes or salsa, chopped fresh tomatoes, chopped fresh cilantro, thinly sliced fresh jalapeños or pickled jalapeños, and/or finely chopped red onion