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Soak Cashews: Submerge ½ cup unsalted raw cashews in water and let soak overnight (to make it quicker, submerge cashews in very hot water for 30 minutes).
Blend: Add drained cashews, 2 Tbsp tapioca starch, 2 Tbsp oil, 1 Tbsp white vinegar*, 2 tsp white miso paste*, ¼ tsp salt, and ½ cup water to a high-0powered blender. Blend on high for 3 to 5 minutes, until very smooth.
Store: Store in an airtight container in the fridge until ready to use
Cook: When ready to use, pour cheese onto pizza (or lasagna or nachos or wherever you want cheese flavor) then bake! For pizza, I like to bake it at 500°F for 4 to 5 minutes, until "cheese" is firm and just beginning to brown.