Cover cashews with water, add a pinch of sea salt, and let soak for at least four hours. Drain and rinse.
Place cashews in a blender with all other ingredients. Blend on high until completely smooth. If the mix is too dry to blend, add a touch of water at a time until fluid (see video for optimal texture).
In a small saucepan over medium high heat, warm the mixture, stirring constantly. After a couple of minutes, some parts will begin to solidify, creating irregular-shaped lumps - this is normal! Just keep stirring, making sure to get the bottom of the pot.
After 5 or 6 minutes, the consistency should become smooth, creamy, and stretchy. It’s ready!
Grab veggie sticks, crackers, sourdough bread, chips - anything your heart desires - say thank you, and dive in!
Store leftovers in an airtight container in the fridge for up to one week. The cheese will firm up when cold. Warm to loosen, or add a touch of water and re-blend.