Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the mochi and cashew nuts in a pan along with 50ml (⅕ cup) water
Cook on a medium heat for around 10 minutes, until mochi has melted and become sticky
Turn off heat and add nutritional yeast, miso, vinegar and salt
Use either a blender, food processor or hand-held stick blender (this is the easiest option as you can just do it in the same saucepan) and whizz until completely smooth
Transfer the mixture to a small baking dish (I used a mini tart dish) lined with baking paper
Bake in oven for around 20 minutes, until a slight crust has formed
Leave to cool once out of the oven, then keep covered in the fridge overnight before cutting and eating
To serve:
Delicious served as part of a cheeseboard alongside crackers, fresh fruit, dried fruit, nuts etc
Keeps covered in the fridge for a good few days
Notes
One word of caution: melted mochi is very sticky, so once you have removed the sauce from the pan, please soak your pan in boiling water immediately - otherwise you'll have a very tricky washing-up situation on your hands!*If you have trouble getting hold of miso, you can substitute with tamari (or soy sauce if not gluten-free), and add extra nutritional yeast and salt if necessary