Queso: Soak cashews in water overnight (or in very hot water for 1 hour). Meanwhile, broil jalapeno on top rack of oven until blackened, then remove skin, ribs, and seeds. Finally, add carrots and a few tablespoons of water to a microwave-safe dish. Cover with plastic wrap and microwave until fork tender, about 4 minutes. Drain water. Blend all queso ingredients in a blender until smooth.
Serve: Top tortilla chips with cashew queso, BBQ pulled mushroom, and you favorite nacho toppings (like tomatoes, sliced pepper, and sour cream).