Vegan Queso

• 1 poblano chile
• 1 teaspoon olive oil
• 2 cups water
• 1 cup raw cashews
• 2 cups unsweetened almond milk
• 1 tablespoon all-purpose flour
• 3 tablespoons nutritional yeast
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper

1. Hold poblano over an open flame, turning often, until charred, 4 to 5 minutes, or coat poblano with oil, and broil, turning occasionally, until blackened, about 10 minutes. Place poblano in a bowl; cover tightly with plastic wrap. Let stand until cool. Remove and discard poblano skin and seeds. Finely chop poblano.
2. Place water and cashews in a bowl; let stand 4 hours or overnight. Drain cashews. Process cashews and almond milk in a blender until smooth. Place 1/4 cup of the cashew milk in a small bowl. Add flour; whisk until smooth. Combine remaining cashew milk and flour-milk mixture in a saucepan. Bring to a boil over medium-high, whisking often, about 3 minutes. Boil, whisking constantly, 1 minute. Whisk in chopped poblano, nutritional yeast, salt, garlic powder, cumin, and cayenne.

chile, olive oil, water, cashews, unsweetened almond milk, flour, nutritional yeast, kosher salt, garlic, ground cumin, cayenne pepper

Taken from www.myrecipes.com/recipe/vegan-queso (may not work)