Step 1

Start by boiling a small to medium pot of salted water.

Step 2

Boil the raw cashews for 10 minutes, and then drain the water.

Step 3

Blend boiled cashews, miso paste, water, tapioca starch, salt, nutritional yeast, garlic granules, lemon juice, tahini, dry mustard, onion powder, and ground coriander 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.

Step 4

Heat the cheese liquid in a pan on medium heat, stirring constantly. The cheese will be very liquid at this stage, but with some heat and a few minutes of stirring it will turn into the perfect melty cheese.

Step 5

Once the cheese becomes totally stretchy and delicious looking, you're finished and ready to serve!