Peel the potato, carrot, onion and garlic and cut roughly into pieces. Put the water, salt and cashew nuts in a saucepan and cook for about 10-15 minutes with the lid closed.

Finely blend the vegetables and the cooking water with the other ingredients (except the jalapeños) in a blender. Finely dice the jalapeño rings by hand and mix them in.

Now put everything back into the saucepan and bring to the boil while stirring. Let simmer for about 1-2 minutes. The tapioca starch should now have thickened the mixture. Portion into small molds. We used a mini muffin tin for this. Small glasses, ice cube trays, etc. also work. If you don't have suitable containers at all, you can fill the mixture into about 20 small squares of cling film and seal them into parcels. Let them cool down a little at room temperature and then put them in the freezer. Let it get really solid there. This takes about 1-2 hours.

Mix about 100 g of flour with the plant milk, salt, pepper and paprika powder in a deep plate or bowl for the "breading line". This is the egg replacement. Prepare another bowl with the remaining flour and another one with the breadcrumbs.

Take the chili cheese balls out of the freezer and remove half of them from the mold with a knife. Put the other half of the balls back in the freezer, because the mixture has to be processed quickly while it is still cold. Turn each ball in the flour first, then pull it through the egg substitute and finally turn in the breadcrumbs. Now process the second half.

Heat enough vegetable oil in a saucepan or deep pan. Deep-fry the chili cheese nuggets at a relatively high temperature until golden brown and crispy on all sides. It only takes 1-2 minutes. Remove and drain.