Soak the cashews in boiling water for 10 minutes. Then strain and blend in a high speed blender with the plant milk.

Get a pan over medium heat and add a 2 tablespoons of oil. Add in the onions and jalapeño slices, black peppercorns and salt and cook over medium heat for 4 minutes. Then add in the garlic and cook for 1 minute. Next add in the white wine and white wine vinegar and cook until most of the liquid has evaporated, about 1 - 2 minutes. Add in the cashew cream, stir to combine, then kill the heat and cover to steep for 30 minutes.

Now strain the cashew cream from the veggies (you can actually just eat the onions and peppers, so don't discard them!) Add the strained cashew cream back to a pan, and then add in the vegan cheeses. Whisk over medium heat until cheese melts, however, if the mixture is feeling too thick, add in about 1/4 cup of more plant milk at a time until it thins out to the desired consistency. Once cheese has melted, pour over some crinkle cut fries or anything you want!