Start with soaking the cashews in some boiling water and leave them to soak for 20-30 minutes.
To a pan, add a splash of olive oil and sauté the onions and garlic.
After they have cooked for a few minutes, add the chopped tomato and sauté for a few more minutes.
Then add the chopped sweet potatoes and chopped Russet potato along with the vegetable broth.
Cook until the potatoes are nice and soft.
After everything has cooked, transfer the ingredients from the pan to a large blender.
Add the cashews, nutrition yeast, apple cider vinegar, salt, pepper, paprika, and corn starch.
Blend really well until you get a nice and creamy consistency. I topped my queso dip with jalapeños, tomatoes, and chilly flakes