Vegan Chipotle Carrot Queso

Ingredients (15)

• 3 large carrots (about 1/2 pound), peeled and chopped
• 1 small white or yellow onion, chopped
• 4 cloves garlic, pressed or minced
• 1 1/2 tablespoons extra-virgin olive oil
• 1 cup raw cashews, soaked for at least 2 hours if not using a Vitamix or Blendtec blender (see notes for quicker alternatives)
• 1 1/4 cups vegetable broth
• 3 to 4 tablespoons nutritional yeast flakes, to taste
• 1 to 3 tablespoons adobo sauce (from canned chipotle peppers)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, more to taste
• Freshly ground black pepper, to taste
• 1 small can green chilis, drained
• 2 tablespoons finely chopped pickled jalapeño peppers (optional, for a vinegary kick)
• Big handful cherry tomatoes, chopped
• Handful chopped fresh cilantro