1/2cupvegan chorizo(if you’re lactose intolerant but not vegan, feel free to use pork chorizo; browned/sautéed)
Combine the hot water, raw cashews, and garlic in a food processor or blender. Blend until smooth. Add the nutritional yeast, cumin, onion powder, oregano, white vinegar, and hot sauce. Blend until combined, and add salt, additional hot sauce, and/or nutritional yeast to taste.
Transfer the queso to a serving bowl (or store some of it in jars), and add toppings if desired. Serve with tortilla chips.
Makes about 2.5 cups of queso. Store in the refrigerator in a clean, airtight container, and always handle using clean utensils. Will keep for up to 2 weeks. Nutrition information is for approximately 1/4 cup of queso. Does not include toppings.