Soak the 1/2 cup cashews in hot boiling water for 5-10 minutes, then drain when softened.
Add 1 1/2 cups plant-based milk, 1/2 cup cashews, 1/4 cup tapioca flour, 1/4 cup refined coconut oil, 2 teaspoons lemon juice, and 1 teaspoon kosher salt to a high speed blender and blend until completely smooth.
Pour into a small saucepan over medium heat and whisk frequently until thickened and stretchy, about 5-8 minutes, depending on how strong your stovetop is. The longer it heats, the thicker and stretchier it will get so thicken to your personal preference.
Once thickened spread over pizza, pasta, spaghetti squash, etc. while warm.
Store leftovers in the refrigerator in an airtight jar or container for up to 5 days. Reheat in the microwave until soft again.
Notes
Do not use the Ninja Blender for this. It is incapable of blending completely smooth and will create a gritty cheese.
Before pouring a store-bought milk into your blender, smell it and taste it! Some store-bought unsweetened vegan milks are being made with a sweet, perfume like preservative that completely defeats the purpose of the milk being unsweetened. If it tastes at all sweet and/or has an artificial sweet smell, it will ruin the flavor of your savory soup. Steer clear of Safeway’s Organics line as well as Whole Foods Brand unsweetened milks. They all have this issue.
This cheese is easiest to use hot and fresh. You can reheat it but it is a lot thicker after refrigerating.