1 can (10 ounces) diced tomatoes and green chiles, drained
Tortilla chips and assorted vegetables
Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 1 cup water, nutritional yeast, cilantro, lime juice, salt and chili powder; cover and process until pureed, 3-4 minutes, scraping down sides as needed.
Transfer to a small saucepan. Stir in tomatoes; heat through. Serve with tortilla chips and vegetables.
Test Kitchen tips
Cashews give this "queso" a rich and creamy texture but only if they're soaked long enough. It's best to start the night before and let them soak at least eight hours.
Want a creamier queso? Add additional water or almond milk until you achieve the desired consistency.