Slice the onion into large chunks, peel and chop the carrots into large chunks, and deseed the jalapeño.

Rinse and drain the cashews, place in a high-powered blender, and cover with the hot or boiling water. Add the veggies and all remaining ingredients, and blend on high for a few minutes.

Serve immediately, over tacos, salads, or as a dip. The cashew cheese will stay fresh in your refrigerator for a few days.