Soak cashews in filtered water for at least 30 minutes or up to 4 hours and drain. Note that if you have a high powered blender, 30 minutes is sufficient, but that longer periods may be required for less powerful blenders.
Heat avocado oil in heavy pan and sauté onion and jalapeño pepper for approximately 6-7 minutes over medium heat, seasoning with sea salt.
Add minced garlic and continuing to sauté for an additional 3 to 4 minutes until garlic is fragrant.
Add all of spices and continue to sauté until for less than a minute until fragrant.
Add pimento, sun dried tomato and lemon juice to the pan and stir to combine before removing from heat.
Add cashews and almond milk to a high-powered blender and blend on high until consistency is smooth.
Add nutritional yeast and vegetable mixture to blender and continue to blend until consistency is smooth.
Place queso mixture into a small sauce pan and heat to serve.
Garnish with cilantro, pimento and jalapeño (optional) and enjoy