Put the cashews in a small bowl and cover with boiling water for three to four hours or until they’re plumped up and are easy to squeeze.
Steam the sweet potato in a medium covered pan for ten to fifteen minutes or until it’s easily pierced with a fork. Let the potatoes cool for five minutes.
Drain the water from the cashews and rinse the cashews. Put them in the blender.
Put the water, sweet potato, mustard, vinegar, salt, nutritional yeast, tapioca flour, and chili seasoning in the blender and blend on a high speed for one to two minutes or until the cheese is thick and creamy. You shouldn’t be able to detect any solid pieces of the nuts.
Scrape the queso into a bowl and serve with corn chips or sliced vegetables.