Soak cashews for 1 hour in boiling water.

Place soaked cashews, 1 cup almond milk, nutritional yeast, salt, smoked paprika and sundried tomatoes in a high-speed food processor and blend until smooth. Set aside.

Place olive oil and cornstarch in a non-stick saucepan and stir to combine. Then add the cashew mixture to the saucepan. 

Cook the vegan cashew queso for a few minutes until it’s well combined. Be sure to stir continuously so that it doesn’t burn. The result should be like soft cashew cheese.

If it gets too hard it just means it’s been overcooked a little. If this happens, you can add a little more almond milk and it should come right again.

Serve warm with a few slices of jalapeño on top and corn chips on the side.