Place all ingredients except for 1/4 cup pickled jalapenos into a blender and blend until smooth.
Add last 1/4 cup jalapenos and pulse until chopped. You can also just add them at the beginning but I liked the flavor of some chopped jalapenos in the dip.
Pour the liquid into a pot and heat over medium low heat on stove until it reduces and gets nice and thick and gooey. Depending on your stove, you may need to up the heat to get it to thicken nicely, even bring it to a boil then reduce the heat.
Stir frequently to prevent sticking. It took about 10 minutes for me to get the right consistency but you can make it however you prefer it. Serve hot!
Serve with everything!
Makes 3 cups. Serving is 1/2 cup per person
If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes or grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method).
You can boil, microwave or bake the potato but keep in mind if you boil it there will be more moisture in the potato so you will need to let the dip cook longer to thicken.
I used red potatoes but any starchy potato will work, just don’t use sweet. It also won't work to substitute with something that is not an actual potato (such as another root vegetable).
I used a veggie broth without tomato in the base. You can sub water for the broth but the flavor will change a bit and you may need more salt.
The amount of salt needed may vary depending on the sodium in your broth.
If you freeze this, and you can, take out of the freezer the night before and slowly defrost to room temp. Then heat in the microwave or stove top on low heat whisking well until the smooth creamy texture returns.
Tips to prep ahead: Soak cashews if needed. Roast garlic. Boil potato.