Add the cashew to a large bowl and pour over boiling water until completely covered. Allow the cashews to soak for a minimum of 30 minutes - overnight. The longer you soak your nuts the creamier they will be when blended into the cheese. 

In a food processor or blender add the tapioca starch, coconut oil, agar agar, nutritional yeast, lemon, and salt. Pulse just to combine.

Drain the soaked cashews from the water then add to the other ingredients in the food processor. Process the nuts and dry ingredients until you reach a smooth nut butter-like texture, scraping down the sides as needed.

Once the cashew cheese mixture is smooth carefully and slowly stream in boiling water. 

Transfer the cheese mixture to a small pot, set over medium heat, and cook while whisking constantly — just until the cheese thickens and becomes gooey. This is the agar agar being activated. 

At this point, the cheese can be enjoyed warm like a white cheddar queso cheese. 

For a mozzarella-like cheese that can be sliced or grated, transfer the gooey warm cheese to a small bowl of your choice and allow to set in the fridge for a minimum of 5 hours.

If at this point, if you would like an even drier cheese, remover from the bowl and wrap in a paper towel or cheesecloth and allow to age in the fridge for one day.

Cover and store the cheese at whatever stage you use it in an airtight container in the fridge for up to 2 weeks. This cheese can be frozen then thawed at room temperature and used at a later time.