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Okay, the further away from convenience and processed foods that I move, the closer that I get to whole-food in simpler forms.  But that also means I'm moving away from things like cheese! I mean, sure, I love the brain-boosting parmesan cheese that I make, but that sometimes just doesn't cut it when I want stretchy, gooey cheese! You know, the kind you put on nachos, in pasta, on pizza, grilled cheese sandwiches, etc!  That's where this incredible recipe comes into place because it's so flipping delicious and versatile.  Plan ahead by soaking your cashews for 4-8 hours before using them, but worst case, you can soak them in boiling water for about 10 minutes if you're in a pinch for time.

Ingredients

• 1/2 cup of unsalted cashews, soaked and then rinsed and drained
• 1 cup of water
• 1/2 tablespoon of apple cider vinegar (you can use lemon juice or white vinegar, in a pinch)
• 2 tbsp of nutritional yeast
• 1 tsp of garlic powder
• a dash of salt
• 3 tbsp + 2 tsp of tapioca starch/flour (this is what makes it stretchy and I have not found anything equivalent to it)

Instructions

1. After soaking the cashews, rinse them under cool, running water and then put into a blender with the remaining ingredients.
2. Blend until smooth.
3. Pour the mixture into a pan on the stove and warm over medium-low heat (3-4), stirring constantly.
4. The mixture will begin to thicken and stretch. This only takes about 4 minutes, so watch it closely and stir well to keep the bottom from burning.
5. Remove from heat and enjoy as you would any melted cheese!