Combine potato, carrot, onion, and cashews in a saucepan and cover with cool water. Bring to a boil and cook for 8-10 minutes or until the carrots and potatoes are fork-tender.
While the vegetables are cooking, combine the rest of the ingredients – except the diced tomatoes – in a high powered blender and blend for a few seconds to combine.
Drain the vegetables and add to blender. Blend on high speed until thoroughly blended and creamy, about 2-3 minutes.
Pour the creamy mixture into a large bowl and add the tomatoes with green chiles. Stir to combine.
You can now pour this recipe into a slow cooker set to warm, or enjoy it room temp (or even cold).