Prep Your Cashews: Start by soaking those cashews. Pop them in a bowl of water for a few hours, or if you’re impatient like me sometimes, boil them for 10 minutes. Drain them well. These little nuts are the secret to that luscious, creamy base.

Sauté the Good Stuff: Heat your olive oil in a pan over medium heat. Toss in your diced onion and sauté it until it’s soft and golden—about 5 minutes. Add the minced garlic and cook for another minute. Your kitchen will smell amazing already!

Blend It Up: Grab your blender and toss in the soaked cashews, vegetable broth, nutritional yeast, smoked paprika, cumin, chili powder, and that sautéed onion-garlic duo. Blend it until it’s smooth as silk. This is where the magic happens—your vegan queso is taking shape!

Simmer and Stir: Pour the blender mix into your pan. Add the diced tomatoes with green chilies and stir it over medium heat. Let it simmer for 5-7 minutes, stirring now and then. Watch it thicken into a dip that’s begging for a chip. Season with salt and pepper to taste.

Serve and Enjoy: Transfer your vegan queso to a bowl, grab some tortilla chips, and dig in! It’s best warm, but I won’t judge if you sneak a spoonful straight from the pan. You’ve just made a masterpiece—give yourself a pat on the back!