Creamy nut-based things seem to have gone rather mainstream recently. After ogling these recipes on NPR's site, I decided to make a simpler version of this smoked cashew salsa. I didn't smoke my cashews, I didn't seed the chipotles, and it still turned out great. I ate this as a dip for chips, and then I mixed the rest in with some pasta for a quick mac and cheese.
Cashew Chipotle Queso
(adapted from bon appetit)
1/2 cup raw cashews, soaked and drained
2 canned chipotle chiles in adobo, plus sauce
1 tablespoon sugar
Blend everything until creamy.