Combine almond milk and vinegar in a small bowl; set aside for 5-10 minutes until mixture thickens. Add cornstarch; mix well to combine.
In a food processor, grind cashews. Remove from food processor and add to a medium sized pot over medium heat.
Add water, nutritional yeast, lemon juice, garlic powder, turmeric and almond milk mixture. Mix well; add red bell pepper, salsa, cilantro, sea salt and pepper. Serve warm, at room temperature with corn tortilla chips, crudites, atop burritos, tacos and salads. Enjoy.