1 cup cashews
1/2 cup nutritional yeast
1 tablespoon tapioca flour
1/2 teaspoon salt
1/2 teaspoon turmeric
1 tablespoon rice vinegar
8 ounces vegan cream cheese (I use Tofutti)
2 tablespoons tahini
0 to 4 tablespoons extra virgin olive oil
1. Put cashews, nutritional yeast, tapioca flour, salt, and turmeric into food processor and process until the mixture starts sticking to the sides. Scrape the sides to remove sticking mixture.
2. Put vinegar, imitation cream cheese and tahini into a large Pyrex measuring cup and heat in microwave (or low stovetop) until steaming. You will have to stir occasionally to get uniform heating. Don't let it get so hot that it starts breaking down (curdling). The idea is to get it as hot as possible so that it will act on the starch and reduce viscosity while processing. While still hot, add it to the food processor and process until smooth, which should be quite along time.
3. Here is where you add the olive oil slowly. Keep processing with the olive oil until very smooth. The more olive oil you add, the richer, smoother, but softer the cheese and one with a lower the melting point. If you add none you will end up with a cheese you can slice. Add a lot and you will wind up with nacho dip.
A soft cheese is suitable for mixing directly with freshly boiled (still hot) pasta for macaroni and cheese. A harder cheese you can grate but it won't be as smooth or melt as easily. If you are going for a hard, sliceable cheese, rub the inside of container (with tapered sides) with some olive oil and spoon the warm mixture into it. The tapered sides are so you can knock it out as a block. With a soft cheese you can just spoon it out. Either way, place the final mixture in the refrigerator until cooled and set.
Either way you wind up with sharp tasting cheese. A little will go a long way.
Source of recipe: This is my own recipe