Dice finely and sauté in a small amount of oil

• 2-4 jalapeño peppers

Mix in:

• 2 tsp. crushed red pepper flakes

Set aside. Combine the following in a high-speed blender:

• 1 cup cashews
• 1/2 cup vegetable oil
• 3 Tbsp. yeast flakes
• 2 tsp. seasoned salt
• 1/2 Tbsp. salt
• 1 tsp. onion powder
• 2 Tbsp. lemon juice
• 2 Tbsp. apple cider vinegar

Blend as smooth as possible. It will still be gritty. That's OK. Then add to the blender:

• 1/2 cup tapioca flour
• 2-1/2 Tbsp. kappa carrageenan (I order it from Modernist Pantry)

Stir in. Then add:

• 3 cups boiling water

Quickly blend for 1 minute, using your blender's tamper to help the ingredients mix. Turn off blender. Quickly add pepper mixture from above and pulse to combine. Quickly pour into a container with a volume of at least 5 cups. Cover and refrigerate.

When the cheese cools, you can slice, shred, or cube it.