Soak the cashews

• Place the cashews in a bowl and cover with hot water.
• Let them soften so they blend into a smooth cream.

Blend the base

• Drain the cashews and transfer them to a blender.
• Add the soy milk, lemon juice, nutritional yeast, salt and olive oil.
• Blend until completely smooth.

Thicken the mixture

• Pour the blended mixture into a saucepan and add the tapioca starch.
• Cook over medium heat, stirring constantly with a spatula, until the mixture thickens and pulls away from the sides.

Shape and chill

• Transfer the thick mixture into a bowl or mould and smooth the surface.
• Let it cool and set in the fridge before slicing or serving.