Sauté all vegetables, spices, and lemon juice in a medium sauce pan until soft and tender.
Blend the bouillon cube, cashews, milks, and cornstarch until completely smooth.
Add the cooked vegetables to the blender and process again until smooth.
Return all the contents to the sauce pan and cook until queso becomes thick.
Serve hot or chilled; as a topping for soups, nachos, or chili relleno; or in quesadillas.