Submerge raw cashews in hot water and soak for a minimum of 30 minutes up to overnight (8 hours). The longer you soak the cashews, the softer they are during the blending process. I find it works well with a 30 minute soak.
Add soaked cashews, tapioca flour, nutritional yeast flakes, salt, garlic powder, and lemon juice to blender or food processor and blend until smooth. If necessary, add only a very small amount of water to help blending up to ⅛ cup. I do not add water during this stage however.
Boil 1½cup of water and add agar agar to it once it is boiling. Immediately remove from heat and scrape blended ingredients to pan and whisk.
The cheese will be thick and stretchy. Pour into a bowl or ramekin of choice and cover with a kitchen towel or saran wrap.
Allow cheese to set in fridge for at least 2 hours to solidify.
Once solid, turn bowl over and remove cheese block. Serve on a cheese board, shred as desired, or use as desired!
Storage: Keep leftovers wrapped in cling wrap and use within 7-10 days.
