Soak cashews in hot water for at least 1 hour before making the queso. Once soaked, drain and rinse. Set aside.
In a large cast iron skillet, heat vegan butter or oil over medium heat. Add onions, garlic, and jalapeños and sauté for 5-7 minutes, stirring occasionally, until lightly brown and fragrant. Remove about half of the onion/jalapeño mixture and set aside.
Leave the other half of the onions/jalapeños in the pan, stir in cauliflower and vegetable broth. Cover and reduce heat to low. Cook for about 15 minutes, stirring occasionally, until cauliflower is tender and broth has absorbed.
Add to a high-powered blender along with remaining ingredients, including the cashews. Blend until completely smooth. Add extra milk, about 1 tablespoon at a time, if necessary.
Transfer to a serving dish. Stir in remaining onions and jalapeños and top with fresh jalapeños. Serve with chips or raw carrots.
Amount Per Serving
Calories 119Calories from Fat 63
% Daily Value*
Saturated Fat 4g25%
Vitamin A 145IU3%
Vitamin C 35.1mg43%
* Percent Daily Values are based on a 2000 calorie diet.