Heat oil in a large skillet over medium heat. Add potatoes and garlic and cook for 3 minutes. Add chipotle, salt, cumin, and paprika and cook for 1 minute.
Stir in cashews and cook for 2 minutes. Pour in almond milk and ½ cup water and cook until potatoes are tender, about 5 minutes.
Scrape into a blender. Whirl until smooth, adding the remaining ¼ cup water if mixture is too thick. Add vinegar, sugar, and Fried Onion flavour. Pulse to combine.
Scrape into serving bowl and serve with tortilla chips.