To quick soak the sunflower seeds, place the seeds in a heatproof container, then boil water and pour enough water over the seeds to cover by ½ an inch. Let sit for 30 minutes to an hour. Drain.
Boil carrot and potato in a medium saucepan until soft and completely cooked through.
Into a blender add cooked carrot and potato, soaked sunflower seeds, garlic powder, salt, onion powder, salsa, nutritional yeast and 4 tablespoons of water. Blend on high for a few at least 2 minutes until completely smooth adding more water, a tablespoon at a time until the queso reaches your desired consistency. I stopped at 6 tablespoons.
The queso will be warm from all of the blending, so just pour into a bowl and serve!