Place the raw cashews in a bowl and cover them with water. Let them soak for at least 4 hours, or ideally overnight, until they are soft and plump.

Thoroughly drain and strain the soaked cashews to remove all excess water.

Add the drained cashews, tapioca starch, plant-based milk, apple cider vinegar, nutritional yeast, and salt into a high-speed blender.

Blend on high for 1 to 2 minutes until the mixture is completely smooth and creamy.

Pour the liquid mixture into a pan.

Place the pan over medium heat.

Stand by the stove and stir constantly with a spatula, making sure to scrape the bottom so nothing sticks or burns.

Cook for about 8 minutes. You will see it transform from a liquid into a very thick, stretchy paste that easily pulls away from the sides of the pan.

Lightly grease a glass container with a little bit of olive oil to prevent sticking.

Transfer the thick cheese paste into the container and smooth out the top.