Vegan Cashew Queso

Place the cashews in a bowl and cover them with the 6 tablespoons hot water to help them soften up. This step is optional if you have a high-speed blender, but it can help them break down faster. 2. While you wait, measure the lemon juice, nutritional yeast, turmeric (for color), and salt, and add them to the blender. Open the can of diced tomatoes with green chilies, and drain their juices directly into the blender, to help add more flavorful liquid for blending. 3. Add in the cashews and their soaking water to the blender, and blend until the mixture is totally smooth, about 60 to 90 seconds. Stop and scrape down the sides of the blender as needed, and add an extra splash of water to help facilitate blending, if you need to. 4. Transfer the cheese mixture to a large bowl, then stir in the can of diced tomatoes and green chilies. At this point, be sure to adjust any flavors to your taste, then warm the dip using a small crock pot, or by heating it gently over a stove top. As the dip is warmed, it becomes even more authentic. Serve with baked tortilla chips and fresh sliced veggies. (Note: The sauce will thicken as it warms up, so feel free to add an extra splash of water, as needed to thin it out again.) 5. Leftover queso can be stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, so let it come to room temperature before serving, or warm it up with an extra splash of water to thin out the texture again. 6. prep5 mins 7. cook25 mins 8. total30 mins