1. Prepare the Cashews: Begin by soaking the raw cashews in boiling water for 15 minutes. Once softened, drain and set aside.
2. Boil Water: While the cashews are soaking, bring additional water to a boil either on the stovetop or in a kettle. You will need exactly 1½ cups of boiled water, but boil extra to compensate for any evaporation.
3. Prepare Your Dish: Select a heatproof glass dish or container that can hold around 3 cups of liquid and place it near your blender.
4. Blend the Ingredients: Add all the ingredients, except the boiling water, into the blender. Once the water reaches a boil, measure 1½ cups and immediately pour it over the ingredients in the blender. Blend until the mixture is completely smooth.
5. Set the Cheese: Pour the mixture into your prepared heatproof dish, and refrigerate for at least 3 hours or until it has solidified.
6. Release the Cheese: Once set, use a butter knife or silicone spatula to gently loosen the edges of the cheese. Flip the dish over onto a clean cutting board to release the cheese from the mold.
7. Slice or Shred: Your cheese is now ready to be sliced or shredded and used in your favorite dishes.

Tips

1. Even with a high-speed blender like a Vitamix, soaking the cashews is recommended. It ensures a smoother blend and helps prevent the cheese from setting too quickly.
2. Speed is key! Once you add the boiling water, the mixture will begin to thicken, so blend quickly and pour it into your dish before it starts to firm up.
3. For an oil-free version, omit the coconut oil and replace it with ¼ cup of water. The cheese will still melt and shred well without the oil.
4. Store the cheese in an airtight container in the fridge for 5-7 days. Alternatively, freeze it whole or shredded in a freezer-safe container for up to 3 months.