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Add the raw cashews to a saucepan. Cover with water and bring to a boil. Boil for 15 minutes. Drain the soaked cashews. Alternatively, you can soak the cashews in cool water overnight. If you have a high-powered blender like a Vitamix, you can soak the cashews in boiling water for 15-30 minutes.
Cube onion, tomato, and bell pepper. Slice jalapeño.
Sauté the onions and bell peppers in vegan butter until clear/golden brown.
Add the drained cashews to a high-powered blender. Add the yogurt(or milk), salsa(or all diced veggies and sautéed veggies), water, cumin, chili powder, paprika, black pepper, nutritional yeast, (optional: pickled jalapeños, and pickled jalapeño brine).
Blend until thick, creamy, and smooth. Taste for seasonings, adding salt as needed.
To serve warm, add the queso to a small saucepan and gently heat over low heat, stirring occasionally, for 8 minutes. If it seems too thick, add a splash of plant-based milk or water and stir to incorporate.