Aquafaba Cheddar

I altered this aquafaba cheddar recipe to reduce the oil and eliminate additives. This is not a hard cheese, more for sauces, mac and cheese, Mexican dishes, some even like it on nachos....
Ingredients:
• 1/4 cup raw cashews, soaked overnight or boiled for 15 minutes
• 1 cup aquafaba (preferably chickpea or other light colored bean)
• 2 TBS tapioca starch
• 1 TBS nutritional yeast
• 2 TBS tomato paste
• 1 tsp miso paste
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp turmeric (for color)
• 3/4 tsp salt
• 1 TBS refined coconut oil, liquid
• 1 tsp raw apple cider vinegar

Directions:
Place all the ingredients in a high speed blender
pour into a sauce pan on medium heat
whisk until thick
pour into the dish being prepared or into a glass container, cover and refrigerate until ready to use