Soak the raw cashews in a bowl of hot water for at least 5 minutes. Make sure all cashews are completely immersed in the water.
Get a container that can hold up to 3 cups. I used a 6 cup rectangular glass pyrex container.
In a small pot, stir the agar agar powder and 1 1/2 cups of water. Bring to a boil and whisk until it firms into a gel consistency.
Heat up 1 1/2 cups of boiling water. This will be placed into the blender. I heated up a tea kettle then set aside 1 1/2 cups of water once it reached a boiling point.
Drain the soaked cashews. Then add the soaked/drained cashews, tapioca starch, agar agar gel, nutritional yeast, salt, refined coconut oil, lemon juice, apple cider vinegar and boiling water into a blender and blend. Blend until smooth consistency. Blend for about a minute.
It will start to harden to immediately pour the cheese into your container.
Place the container full of cheese in the refrigerator, uncovered, for at least 2 hours.
After has chilled and hardened, use a butter knife to help pop the edges of the cheese onto a cutting board.
You can either slice the cheese or shred them. I suggest placing it in either a zip lock bag or food storage container lined with paper towels. Keeping the cheese in the paper towels will help keep them dry.
This cheese is versatile and can be enjoyed either hot + melted or cold.
