Gluten-free cheesy queso sauce

Sweet Potato Queso 

Makes about 1 cup, or 1-2 servings
1/4 cup raw cashews
1/4 cup water
Soak cashews for at least 20 minutes in water and then blend in a high speed blender for at least 1 minute until smooth.

Add:
1/2 cup cooked sweet potato
1/2 - 3/4 cup non-dairy milk or water
1/3 cup nutritional yeast
1/4 salsa
1/2 T miso
1/2 t garlic powder 

Blend again until creamy. If serving as a warm queso dip, you may want to add another 2T - 1/4 cup of salsa. If serving as a drizzle over tacos, you may want to blend longer and add a bit more plant milk or water to thin. Warm and serve!