Place raw cashews in a bowl and cover with hot water. Let soak for 20–30 minutes if using hot water, or 4 hours (or overnight) if using room-temperature water. Drain and rinse before using.

Make the Cheese Base

Blend base ingredients

Add drained cashews, soy yogurt, melted coconut oil, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, sea salt, and miso (if using) to a high-speed blender or food processor. Add 3 tablespoons filtered water. Blend on high until completely smooth and creamy, stopping to scrape the sides as needed (about 2–4 minutes). The mixture should be thick but pourable.

Cook & Set

Bloom agar

In a small saucepan, whisk the agar powder into 1/2 cup (120 ml) of water until evenly dispersed. Let sit for 2 minutes to begin hydrating.

Heat agar

Place the saucepan over medium heat and bring to a simmer while whisking constantly. Continue simmering gently for 2–3 minutes until the agar is fully dissolved and the liquid starts to thicken slightly. Do not let it scorch.

Incorporate agar into base

With the blender running on low speed, very slowly pour the hot agar mixture through the feed tube into the blender container. Blend an additional 20–30 seconds to ensure the agar is fully incorporated and the mixture is homogeneous. (If using a food processor, transfer the blended cashew mixture to a heatproof bowl, whisk in the hot agar thoroughly, then return to the processor to blend briefly.)

Pour into mold

Immediately pour the hot cheese mixture into a lightly oiled small loaf pan, ramekin, or silicone mold (approximately 1 to 1.5 quart capacity). Smooth the top with a spatula. Tap the mold gently on the counter to release air bubbles.

Chill to set

Allow the mold to cool to room temperature for 15–20 minutes, then transfer to the refrigerator. Chill for at least 2 hours (preferably 4 hours) until fully set and firm to the touch.

Finish & Serve

Unmold and garnish

Run a thin knife around the edge of the mold and invert onto a plate or cutting board. If using a loaf pan, briefly dip the bottom of the pan in warm water to loosen. Sprinkle chopped chives, smoked paprika, and a grind of black pepper on top if desired.

Slice

Slice and serve

Store leftovers in an airtight container in the refrigerator for up to 7 days, or freeze portions for up to 3 months. Thawed cheese may be slightly softer; re-chill before serving.