Boil cashews in water for 1 hour. Drain cashews and add to a blender with silken tofu and nutritional yeast. Blend until smooth and set aside.

Heat a small sauce pot on medium/medium-low, and add buffalo sauce, 2 tbsp butter, 1 tsp garlic powder, paprika, chipotle powder, cayenne pepper, and mustard powder. Simmer for 2-3 minutes, stirring consistently, until butter has melted and spices have become fully incorporated. Reduce to low/remove from heat and set aside.

Heat olive oil in a large skillet on medium/medium-high, and add diced onion, bell pepper, jalapeño, and salt. Sauté for 3-5 minutes or until vegetables have become browned and fragrant.

Add jackfruit, rinsed and drained if necessary, and sauté with vegetables for an additional 3-5 minutes or until cooked through. Then, reduce heat to low, and add buffalo sauce mixture to the pan. Stir until everything is incorporated, about 1-2 minutes, and remove from heat.

To a large mixing bowl, add buffalo vegetable sauté, tofu cashew cream, cheddar shreds, and cubed mozzarella. Fold gently with a spatula to ensure everything is incorporated, then transfer to a casserole or baking dish.

Top with additional cheddar shreds and bake at 350F for 15 minutes. Remove from oven and set aside to cool for 5-10 minutes before serving warm from the dish.

To make the crostini, slice a baguette into thin rounds. Layer on a parchment paper-lined baking sheet.

In a small bowl, melt 6 tbsp butter and combine with 2 tsp garlic powder and fresh thyme. Brush over baguette rounds.

Broil rounds on high (or bake at 525F) for 3-4 minutes, or until the tops have become browned and crisp while the undersides are still warm and soft.