Add everything to a blender and blend on high until nice and smooth.
Add liquid into a pot and cook over low heat on the stove, mixing consistently so it doesn’t burn.
When it becomes a big goopy mass, take it off the heat. This takes about 10 minutes. Make sure it is a large ball, if you don’t cook it long enough it won’t harden as well.
Add to a bowl and put in the fridge to cool and solidify. If you cooked it long enough, it will easily slide out of the pot. You can also use it hot and melty if you prefer!
Leaving it overnight is best, but after about 2 hours it will be scoopable.
Scoop out pieces of cheese curds using a melon baller or spoon to use. You can also store in an airtight container until you’re ready to serve!
Notes
I used red potatoes but any starchy potato will work, just don’t use sweet.
If you are not using a high speed blender you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder.
You can cook the potato however you prefer, microwave is quickest but you can bake or even boil. If you boil it, you may need a touch more tapioca starch or cook it longer for it to get stretchy since it will have a little more water.