Ready in just 5 minutes, this cashew queso is an irresistibly cheesy dip that can be enjoyed not only with tortilla chips, but with just about anything Mexican... or not! Try it with nachos, tortillas, enchiladas, burritos, or even pasta, sandwiches, burgers, and more. It's so good that you'll want to put it on everything...
Place the raw cashews, 3/4 cup of the boiling water and the garlic clove into the container of a high-speed blender and blend on high for about 30 seconds, or until a smooth paste forms.
Scrape the sides (and cover!) of the container well, add the nutritional yeast, lime juice, tomato paste, salt, paprika, onion powder, chipotle powder and ground turmeric. Cover and blend on high for a few minutes, scraping the sides (and cover!) from time to time, until completely smooth.
Now add more water, a tablespoon at a time, mixing well and scraping the sides (and cover!) between each addition, until the desired consistency is achieved.
Transfer your finished queso to a service bowl, garnish as desired and serve.
Store in the refrigerator in an airtight container for up to a few weeks. If you wish to slightly reheat your queso, pour it into a small saucepan and heat over low heat, adding a little bit of water to get to desired consistency.
This is a very small batch to make in a high-speed blender and as such, it will require that you stop and scrape the sides and cover of the container very often. If you can afford to make a double batch, by all means, go ahead and do it; It'll make your life so much easier!