Soak your cashews (either overnight in chilled water or for half an hour in hot water).

In a large lidded container, fill it halfway with water (I used roughly 2 litres for my container), a tsp salt, and 8 ice cubes then set to one side.

Drain cashews then add them to your blender along with the dairy-free yogurt, plant milk, coconut oil, lemon juice, tapioca starch, garlic granules, nutritional yeast and salt.

Blender the ingredients on high until completely smooth.

In a saucepan heat 125 ml of water.

Once the water is hot, whisk in the agar powder using a balloon whisk. Do this for 3 - 5 minutes or until it has become gel-like.

Add in the blended ingredients and stir to make sure the agar gel is well incorporated.

Using a silicone spatula keep stirring the mixture, making sure to scrape down the bottom and sides of the pan so it doesn't stick and no lumps form.

As it thickens keep beating the mixture. It is ready once it forms a stretchy ball and comes away from the side of the pan. This can take up to 10 minutes.

Using an ice cream scoop, scoop balls of the cheese and drop them into the chilled brine.

Repeat until you have used up all of the cheese mixture.

Cover the container and place into the fridge for 2 - 3 hours or until the cheese has set. It can then be used as you wish.