Soak the raw cashews in water for at least one hour, or overnight for best texture. Drain and rinse.

In a blender, combine the soaked cashews, chopped orange bell pepper, non-dairy milk, chili powder, salt, and nutritional yeast. Blend on high for 3-4 minutes until smooth and creamy.

In a medium saucepan over medium heat, add the drained black beans, taco seasoning, and jarred salsa. Stir frequently for 7-8 minutes.

Once the bean mixture is hot, add the cashew cheese sauce. Stir until well combined, cooking for an additional 2-3 minutes.

Adjust seasoning with salt and pepper. Serve warm with tortilla chips or fresh veggies.