If you do not have a high-speed blender, first soak your cashews in the water for 5-24 hours or boil them (covered, so that you do not lose any liquid) for 10 minutes. This will allow the queso to blend better and will produce a smoother, creamier vegan queso with fewer lumps and bumps. If you are boiling and have lost some liquid in the boiling process, be sure to add back the amount of liquid you lost.

If you have finished soaking/boiling your cashews or if you are using a high-speed blender, preheat your skillet on the stovetop on high so that it will be warm when you're done blending.

Add all ingredients except for the canned diced tomatoes and chiles to the blender and blend on high for at least 30 seconds or as long as it takes to get the queso mixture as smooth as possible.

Pour the mixture into the skillet and add the canned diced tomatoes and chiles. Stir constantly, being sure to scrape the bottom well with each stir. When your mixture begins to boil, turn the flame down to medium-low so that the queso dip doesn't overcook or burn on the bottom.

Continue stirring for 2-5 minutes; the queso dip will thicken as it cooks. It is ready to serve when it is evenly thick throughout.

You can serve in the skillet you cooked it in, or transfer to a warming tray or slow cooker on warm setting if you want it to stay warm for longer.

Optional: Garnish with fresh diced tomatoes, red onion, jalapeño, and cilantro.

Serve with homemade oil-free tortilla chips and enjoy!