Soak the cashews if not using a high powered blender like a VitaMix.
Soak by covering with water for 4 hours or overnight. Or boil in water for 10-15 minutes.
Drain and proceed with the recipe.
Add cashews to the blender.
Add all ingredients, saving water for last.
Blend, starting slowly until all ingredients are churning and getting incorporated. Increase speed to high and blend for at least a minute.
It will be watery and easily pourable.
Pour contents of the blender into a small saucepan and heat over medium/low heat.
Stir constantly with a whisk. Lumps will form. Keep whisking until it starts to get thick. Switch to a scraper/spatula and stir and scrap from the bottom and sides so it doesn't scorch.
When it is consistently thick and gooey, remove from heat and stir well.
Use warm as a dip for crusty bread or chips or place in a container to shape to make a firm sliceable, spreadable cheese. Refrigerate for an hour or so until firm.
Add one or more of the following for tasty variations: