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Boil cashews for 5 minutes or soak in hot water for 15-20 minutes.
Drain the cashews and add to a high-powered blender with the rest of the ingredients. Blend until completely smooth.
Pour the liquid cheese mixture into a small saucepan or small pot. Stir constantly over medium heat on the stove top until it starts to thicken and looks like melted mozzarella cheese.
Use immediately or store in an airtight container in the refrigerator for up to one week.