1. Boil a kettle of water and pour this over the raw cashews. Leave to soak and soften for 1 hour.
2. Drain the cashews, reserving the liquid.
3. Place the cashews and all the other cheez ingredients, except the nacho chips into a blender or nutribullet. Add a bit of the water and blend well, adding more of the cashew water as needed. Once you have the desired dipping consistency run the blender on high for another minute to get a really smooth puree.

Your vegan cheez is done!

We recommend going a step further and FULLY LOADING your nacho cheez.

First, make your salsa.

1. Dice up your baby tomatoes and add them to a bowl.
2. Remove the charred kernels from the corn and add them to the tomatoes.
3. Toss through the red onion pickle or diced red onion and coriander.
4. Squeeze in some fresh lime juice and salt the salsa to taste, before spooning a few blobs over your cheese.
5. Save the rest as a bonus fresh and zesty dip to accompany your cheez.
6. Scatter a few pickled jalapeno slices over your cheez and you are done.

The cheez will keep for 2-3 days in the fridge.