Soak cashews in hot water for 1 hour (about as hot as you can get out of your tap, or by boiling on the stovetop), or cold water overnight. If you don't have a high powered blender you might have to soak them even longer. 

When cashews are done soaking, drain them and add them to a high powered blender with 1 cup of the almond milk and the nutritional yeast. Blend them starting on low and increasing the power until it is on high. Blend on high for 30 seconds or so until the cashews are totally blended and emulsified,  and light in color. Set aside. 

Over an open flame from a gas stove char the jalapeños by setting them right on the burner, turning once until the outside is charred. Keep your eye on them. Set them aside to cool and then remove the end with the stems and remove the seeds and white membrane. Chop finely and set aside. (Note- if you don't have a gas stove just use your broiler). 

In a small saucepan over medium- low heat add the coconut oil. When the oil has melted add the spices and cook stirring the whole time until they become fragrant about 30 seconds (if they burn you'll have to start over). Add the cashew mixture from the blender and stir to cook with the spices until totally combined. Cook for a few minutes until the queso thickens up a bit. Add more almond milk as the queso cooks to keep the dip from becoming too thick and to achieve the consistency you want (note it will thicken when it cools as well). 

Add the chopped jalapenos to the queso and stir together, season with more salt if necessary. Serve hot with chips!