Soak 1 cup of raw cashews in water overnight (for at least 12 hours).

Once your cashews have softened, strain and rinse and place them into a high-speed blender.

Then, add 1 cup sweet potato purée, 2 tbsp carrot purée, salt, vegetable stock, 2 tsp olive, 1 tbsp cassava flour, and a little coconut or almond milk, as required.

Blend on high speed until everything is puréed well.

Check in between and scrape the sides.

If your cheese is too thick, add 1 tbsp more vegetable stock to adjust the consistency.