Add all ingredients into a food processor and start off with half a cup of water.
Blend until well combined and smooth. If your queso is too thick for you add more water until you get the consistency you want.
If not using right away, store in an airtight container, and refrigerate up to a week.
*If you don't have a high power blender or food processor, soak the cashews in hot water for at least 30 minutes. Remove from water then add to the blender. You will still need to add the 1 cup of hot water to the dip.