If your blender or food processor is heat proof, soak cashews and guajillo chile with hot water and cover. Otherwise, soak cashews and guajillo chile in a heat proof container and cover. Soak for 15 minutes.
Carefully remove the guajillo chile and discard the stem and seeds. Add the chile along with the rest of the ingredients to the cashews and water mixture. Blend till smooth. Serve with your favorite chips or on top of tacos, burritos bowls, salads, etc!
When reheating make sure to stir for better consistency. Adding a little bit of water helps too. This Vegan Queso can be stored for up to 5 days.
