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Start by boiling a small to medium pot of salted water.
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Boil the raw cashews for 10 minutes.
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Once the cashews have finished boiling, drain them.
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Blend boiled cashews, white miso paste, water, tapioca starch, salt, nutritional yeast, apple cider vinegar, and garlic granules in your blender until completely smooth. This will work in any blender or food processor, but if you're not using a high speed blender be sure to blend for a few minutes to completely break up the cashew pieces.
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Heat the cheese liquid in a pan on medium heat, stirring constantly. The cheese is very liquid at this stage, but with some heat and a few minutes of stirring it will turn into the perfect melty cheese.
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Once the cheese becomes totally stretchy and delicious looking, you're finished and ready to serve!