Select a heat-safe preferably glass dish that can hold approx 3C and set aside. (This is your cheese mold.)
Rinse the c¼ashews under HOT water for several minutes.
Put your water in a small pot on the stove to boil.
Add all ingredients (except the water!) to the blender. Add the cashews first and then everything else on top of the cashews.
Carefully add (so you don't burn yourself!!!) the boiling hot water into your blender. Put the blender lid on! And blend immediately until completely smooth.
Stop blending once if need be to quickly scrape sides of blender and resume blending right after.
Immediately transfer your cheese to your chosen dish/mold as it will start to solidify quickly as it cools.
Place in refrigerator to chill. No need to cover yet.
After 2-3 hours or when fully chilled, remove cheese block from dish/mold and wrap in paper towels and then tightly plastic wrap. The flavor gets better over a day or two but it’s great as soon as it’s hardened, too. Yeay! You are officially a cheese-maker!
This Cheese recipe is one of my saltier options. If you're not a salt-lover you may want to scale back on the salt by a ¼ tsp. I often use Himalayan salt, although not "Kala Namak" or "black salt" in this recipe.