Mix 5 cups of water with 1 tablespoon miso paste and soak 2 cups of raw cashews in the mixture for 12-24 hours on the counter or for 36-48 hours in the fridge. Make sure all the cashews are submersed in the water, if they aren’t add more water.
Strain the cashews and add them to blender with 1/8 cup water, 1/8 cup oil, 2 tablespoon liquid smoke and spices to taste. Start low on the spices and add more to taste.
Now blend your mixture and add water if the mixture is too thick to fully blend.
Place your cheese mixture in containers with lids and leave on the counter for 24 hours to ferment and get that tangy cheese flavor.
The cheese is now ready. Refrigerate before eating for a thicker consistency. Store in the fridge.

2 cup raw cashews
5 cups water
1 tablespoon miso paste
1/8 cup oil of choice
1/8 cup water
2 tablespoon liquid smoke
Salt and pepper, to taste
Nutritional yeast, to taste
Garlic powder, to taste