Using a strainer, strain the can of diced tomatoes to get the juice. Press the tomatoes until you get about ½ cup of drained juice
In a skillet over medium high heat add the drained sauce, teremana tequila, spices, and cashews. Bring to a boil and reduce to a simmer. Let cook about 10-15 minutes until the cashews have absorbed most of the water and are easily breakable
In a food processer or blender add the cashews, remaining liquid, active yeast, roasted red peppers, white vinegar, hot sauce, and water. Blend until smooth. This will be slightly liquidly.
Add back to the skillet and bring to a bubble. Continue to cook for about 10 minutes to thicken the queso. Once thick serve with jalapenos and tortilla chips!