Using high speed blender, combine the water, cashews, tapioca starch, nutritional yeast, lemon juice, apple cider vinegar, salt, and onion powder. Blend until totally smooth.

Add the kappa carrageenan and blend for about 10 seconds, until smooth.

Add the dried red pepper flakes and pickled jalapeno. Blend on low just until the jalapenos are chopped up, but not pureed.

Pour the mixture into a 2 quart sauce pan. Cook over medium heat, stirring continually. As the mixture cooks, it will first curdle, and then smooth out. When the mixture is smooth and glossy and begins to hold together and pull away from the sides of the pan, remove it from the heat.

Pour the cheese into one or two square or round glass containers or loaf pans. I use 2 two cup glass bowls.

The cheese should begin to set up immediately. If it doesn’t, put it back in the pot and continue to cook it.

Allow the cheese to cool at room temperature for 30 minutes. Then cover the cheese and refrigerate it for about 4 hours to allow it to finish setting.