Make your next nacho night epic with this nutrient-dense flavor-packed cheesy sauce.
2 tablespoons avocado or coconut oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 cup mature ulu (breadfruit), peeled and cut into small chunks (alternatively use 1 large-sized white or 1 medium-sized sweet potato, grated)
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon ground chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1 cup raw cashews, soaked and drained**
1 1/2 cups water
2 tablespoons nutritional yeast
1 4-ounce can chopped mild chiles
1 4-ounce can chopped pickled jalapeños**, drained (optional)
1 14.5 ounce can tomatoes and green chiles, drained well
Chopped fresh cilantro, thinly sliced jalapeños, or some of the canned pickled jalapeños, fresh chopped tomatoes, salsa, and finely chopped red onion.
*Soak cashews for up to 4 hours in a bowl, covered with water, or for a quick soak which works just as well, pour boiling water over cashews in a bowl and soak for 15 minutes.
In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes. Add the ulu or a large-grated white or medium-grated sweet potato. Next add the garlic powder, salt, chili powder, smoked paprika, cumin, and chili powder. Stir to combine, and cook, stirring constantly, for 2 minutes to bring out the flavors of the spices.
Add the cashews and water, and stir to combine. Let the mixture come to a simmer and cover with a lid. Continue simmering, stirring frequently, and adding water a tablespoon at a time if required to keep things from sticking until the ulu is soft or the grated potatoes are completely tender and cooked through about 8-10 minutes.
Remove the skillet from heat and allow the mixture to cool slightly. Once cooled, pour into a blender, adding the nutritional yeast, and can of chilies. Blend until the mixture is completely smooth.
Pour the mixture back into the skillet and add the drained tomatoes with chilis or and the desired amount of jalapeños (**I use just a few pieces for a mild version, add more to increase the heat). Warm over medium-low heat, stirring constantly, until the mixture is nice and warm.
Transfer to a serving bowl and top with any garnishes you desire. Serve immediately with a bowl of tortilla chips.
Store leftover queso in a covered bowl in the refrigerator for up to 5 days.
Makes about 4 cups