In a medium saucepan over medium-high heat, sauté the onion and garlic for 1 minute, just until slightly softened. Add the paprika, turmeric, cumin, and chili powder. Stir and sauté for 1 more minute; remove from heat.
In a high speed blender, mix the cashews, water, salt, lemon juice, and nutritional yeast. Add the sautéed mixture of onions, garlic, and spices and blend until smooth. Add an additional tablespoon of water at a time, as needed, to make blending easier and until you get the smooth texture you desire.
Pour the queso into the saucepan you used earlier, stir in the fire roasted tomatoes, and cook over medium heat. Be sure to taste and adjust flavors according to your preference at this time: you can add more spices, salt and pepper, a little chopped cilantro or jalapeño.
Once warm, remove from heat and pour into a large bowl. Top with your preferred optional toppings (I like this with chopped cilantro and a little seeded & sliced jalapeño). Serve immediately.
I use my high-powered Vitamix blender to blend this to the consistency that I prefer, which is not totally creamy - slightly chunky. If you do not have a high-powered blender, and you prefer a somewhat creamy texture, soak the cashews for about 4-5 hours beforehand. This will help them blend more smoothly.You can use more spices if you prefer, but just note that it may change the color of the queso.
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