Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking for 3-4 hours, add cashews to measuring cup and cover with boiling water instead. Drain and rinse.
TO MAKE THE QUESO:
Add all ingredients to a high-powered blender and blend until completely smooth and creamy, about 2-3 minutes. Add additional salt, to taste.
NOTE: If you want a thinner consistency for the Queso, add additional milk.
You can either add the Queso to a saucepan over medium-high heat, stirring it until it begins to bubble----to serve it warm or serve it immediately after it's blended.
To serve, add to a bowl and top with salsa (gently spreading it atop the Queso in a circular motion), sliced jalapeños, and chopped cilantro. Enjoy with your favorite tortilla chips, over nachos, burrito bowls, in quesadillas, etc.
Bon Appetit!
Notes
STORAGE: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. When serving, either enjoy cold or heated.
MAKE AHEAD: You can make the Queso ahead of time (unheated) and store it in an air-tight container in the refrigerator prior to serving. When serving, either enjoy cold or heated. Prep topping ingredients and store them in separate airtight containers until ready to assemble.