Set the Instant Pot to the sauté mode, and when it's hot, add the avocado oil, onions, and garlic. Sauté until lightly browned then turn off the sauté mode.
Add the fire roasted tomatoes and broth, stirring to scrape up any browned bits from the bottom. Then add the sweet potato pieces, cashews, garlic and onion powder, cumin, smoked paprika, chili powder, sea salt, and green chilis.
For the coconut milk, scoop the hardened cream from the top of the can and set it aside. Then add the remaining liquid to the Instant Pot. Stir to combine the ingredients, then set the Instant Pot to pressure cook for 5 minutes.
When the time is over, use the quick release function. When the Instant Pot is safe to open, carefully transfer the contents to a high powered blender. Add the reserved coconut cream, secure the lid and begin to blend starting on low.
Increase the speed using the tamper to keep the mixture moving, and blend until mostly smooth. Add the nutritional yeast and blend again until smooth, being careful not to burn yourself as the 'queso' is very hot. You can also do this in 2 batches.
When the 'queso' is completely smooth, add lime juice to taste and serve immediately with chips, guacamole, and pico de gallo.
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Notes
The coconut milk needs to be refrigerated to separate the cream from the liquid. If you have coconut milk that's been sitting on the shelf in the pantry for a while, it will separate without being refrigerated. Quick note: this recipe makes about 8 cups of queso, but don't be alarmed, it freezes perfectly! You can make half the recipe as well, but then you end up using 1/2 a can of tomatoes etc. This recipe is formulated to use up the full amount of each canned good called for, so enjoy your leftover cheese sauce on all sorts of Mexican recipes.Defrost frozen queso overnight in the fridge in a container to catch any leaks. The defrosted queso will look 'broken' don't worry it comes back together! Reheat gently on the stove top stirring constantly until it's smooth and creamy again.