½ cup raw cashews
1 cup water
3 Tablespoon plus 2 teaspoon tapioca starch (flour)
1 Tablespoon nutritional yeast
1 teaspoon apple cider vinegar
½ teaspoon salt
½ teaspoon garlic powder
Soak cashews overnight in water or bring cashews to a boil for ten minutes until soft and drain.
Add 1 cup of water and remaining ingredients in a blender. Blend until smooth.
Transfer to a sauce and cook over medium heat stirring constantly. Clumps will begin to form. Keep stirring until cheese becomes a ball.
Remove from heat.
Make into Nacho cheese by adding ½ teaspoon cumin, 1 pinch of chili powder and a small amount of chipotle in adobe sauce, 1 Table of avocado or olive oil.
FYI- make and line a dish with wax paper and pour to cool in the refrigerator. Once solid, flip and slice.