Smoked Cheddar Block Cheese

Combine in a Vitamix blender or other high-speed blender:

1 cup cashews

1/2 cup vegetable oil

1/3 cup yeast flakes

1/4 cup mellow white miso paste (I order from Hikari brand from Amazon) 

2 tsp. smoked paprika

1 tsp. dry mustard powder

2 tsp. onion powder

2-1/2 tsp. salt

4 tsp. lemon juice

4 tsp. apple cider vinegar

Blend as smooth as possible. Then add to the blender:

1/2 cup tapioca flour

2-1/2 Tbsp. kappa carrageenan (I order from Modernist Pantry)

3 cups boiling water

Quickly blend for 1 minute, using tamper to help ingredients mix. Turn off blender. 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 the cheese.