Vegan Queso

Add the raw cashews (1 cup) to a saucepan. Cover with [water] and bring to a boil. Boil for 15 minutes. Drain the soaked [raw cashews]. Alternatively, you can soak the [raw cashews] in cool [water] overnight. If you have a high-powered blender like a Vitamix, you can soak the [raw cashews] in boiling [water] for 15-30 minutes. Start 15m timer

Add the drained [raw cashews] to a high-powered blender. Add the vegan coconut yogurt (unsweetened, plain) (0.5 cup), salsa (0.5 cup), water (2 tbsp), ground cumin (1 tsp), chili powder (0.5 tsp), smoked paprika (0.5 tsp), [black pepper], nutritional yeast (2 tbsp), and pickled jalapeños (4 tbsp). Blend until thick, creamy, and smooth. Taste for seasonings, adding [kosher salt or sea salt] as needed. Note: the [pickled jalapeños] are decently salty, so I don't add much [kosher salt or sea salt], but if you skip them, be sure to add kosher salt or sea salt (0.5 tsp) to kosher salt or sea salt (1 tsp).

To serve warm, add the [vegan queso] to a small saucepan and gently heat over low heat, stirring occasionally, for 8 minutes. If it seems too thick, add a splash of [plant milk] or [water] and stir to incorporate. Start 8m timer