Line a baking sheet with plastic wrap, or parchment paper. Set aside.
Add all of the ingredients to the bowl of a blender. Blend on high-speed for 15-20 seconds.
Transfer the mixture to a medium saucepan. Heat over medium heat and whisk constantly until the mixture thickens. Continue cooking for another 15 seconds.
Immediately transfer to the lined baking sheet and use a spatula or the back of a spoon to spread it into a thin and even layer. I recommend covering with another layer of plastic wrap and use a rolling pin to flatten evenly.
Let it cool a few minutes before transferring to the refrigerator. Refrigerate for at least 2 hours before cutting into thin square slices.
Use in sandwiches, burgers, on top of pizza, etc! Vegan cheese slices will keep for up to 5 days in the refrigerator. Avoid stacking the slices as they could stick together. You can stack them if you put a sheet of parchment paper between each.
*I recommend using the chili chao for extra flavor and a more orange color. Don't worry, it won't make the cheese slices spicy.