Soak the raw cashews in boiling water for 15 minutes. Drain and rinse under cold water.

In a blender, add the soaked cashews, soy milk, tapioca flour, nutritional yeast, apple cider vinegar, miso paste, Dijon mustard, and salt. Blend on high speed until smooth.

Pour the blended mixture into a medium saucepan over medium-low heat. Cook, stirring constantly, for about 5 minutes or until the mixture thickens and becomes stretchy.

Remove from heat and stir for another 1-2 minutes. Transfer to a parchment-lined loaf pan, or shape it by hand into a small log or block. Let cool slightly before serving or freeze until firm.