Kritika Handa
Soak 1 cup of cashews in water for at least 4 hours to soften them for blending.
In a blender, combine soaked cashews, lemon juice, nutritional yeast, garlic powder, and water for smoothness.
Add agar-agar or tapioca starch to the blender mixture to create a firm, cheese-like texture.
Transfer the blended mixture into a saucepan and cook over medium heat, stirring until it thickens.
Pour the thickened mixture into a mold or dish and let it cool for an hour to set.
Refrigerate the cheese for 3-4 hours to firm up and enjoy it as a spread, topping, or snack.