Melty Stretchy Gooey Vegan Nacho Cheese

makes 4 servings

1/2 cup raw cashews (see notes)

1 cup water

3 tablespoons tapioca starch (also called tapioca flour)

2 tablespoons lemon juice

1 1/2 teaspoon salt (or to taste)

1 teaspoon paprika

1 teaspoon maple syrup or agave

1/2 teaspoon onion powder

1/4 teaspoon turmeric

1/4 teaspoon garlic powder

Method

To soften the cashews:

Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight.
Drain before using.

To make the nacho vegan nacho cheese:

Add the softened cashews, water, and all the remaining ingredients to a blender, and blend until smooth.
It will be very watery.
Pour into a small saucepan and heat over medium-high heat, while stirring.
As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess.
This takes about 5 minutes.
Continue to cook and stir for an additional minute or two to make sure it has firmed up.

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