Soak 1 cup raw cashews in water for 4 to 8 hours, then drain
Add soaked cashews to a blender
Add 1/4 cup nutritional yeast
Add 2 tablespoons lemon juice
Add 1 to 2 tablespoons apple cider vinegar
Add 1/2 teaspoon salt
Add 1/2 cup water, then blend until smooth
Add 1 tablespoon tapioca starch for a stretchier cheese, if desired
Blend again until fully combined
Heat the mixture in a saucepan over medium heat
Stir constantly until thickened
Transfer to a container
Chill in the refrigerator until set
Use as a spread, dip, or sauce
For a firmer cheese, add agar agar and heat before chilling
For a tofu-based version, blend firm tofu with nutritional yeast, lemon juice, salt, and seasonings
For a coconut-based version, blend coconut cream with nutritional yeast, lemon juice, and salt
For a nut-free version, use sunflower seeds or white beans instead of cashews