Soak the cashews.
Soak the cashews covered in hot water for 5 minutes which helps them soften up nicely and blend into pure creamy perfection.
NOTE: To help with digestion, it’s recommended to soak them for up to 2 hours in cool water. 

Blend the ingredients.
Add the cashews, ½ cup water, garlic, nutritional yeast, cumin, chili powder, and salt to the blender cup. Blend until creamy, about 1 – 2 minutes, stopping to scrape down the sides as needed. Add more water as needed. Taste for flavor.

(OPTIONAL)Warm it up.
For a warm vegan queso, pour queso dip into an oven-safe bowl, cover with tin foil, and place in a preheated oven set to 350 degrees F. for 10 – 15 minutes. Alternatively, warm in the microwave, uncovered, using 30 second intervals, stirring after each until warmed through.

Serve.
Serve warm or at room temperature with your favorite tortilla chips or veggie sticks. For color and texture top with sliced or diced, jalapeno, red bell pepper, tomatoes, green onions and/or cilantro.