Step 1

Select a heat-safe preferably glass dish that can hold approx 3C and set aside. (This is your cheese mold.)

Step 2

Rinse Cashews under HOT water for several minutes.

Step 3

Put your water in a small pot on the stove to boil.

Step 4

Add all ingredients (except the water!) to the blender.  Add the cashews first and then everything else on top of the cashews.

Step 5

Carefully add (so you don't burn yourself!!!) the boiling hot water into your blender.  Put the blender lid on!  And blend immediately until completely smooth.

Step 6

Stop blending once if need be to quickly scrape sides of blender and resume blending right after.

Step 7

Immediately transfer your cheese to your chosen dish/mold as it will start to solidify quickly as it cools.

Step 8

Place in refrigerator to chill. No need to cover yet.

Step 9

After 2-3 hours or when fully chilled, remove cheese block from dish/mold and wrap in paper towels and then tightly plastic wrap. The flavor gets better over a day or two but it’s great as soon as it’s hardened, too. Yeay! You are officially a cheese-maker!