Get your spoon ready, because you are going to be eating this stuff out of the jar. This is a great vegan cheese sauce to use for Mexican dishes, cream soups, pasta, baked potatoes...and obviously...nachos.
Add cashews and water to the blender. Blend on low for a minute until the cashews have incorporated the water.
Add the tofu and blend until it gets worked into the cashew water.
Add all the rest of the ingredients and blend on high until completely smooth.
Pour into jars and pour onto all things that need a cheesy sauce. Enjoy!