Add raw cashews to a bowl. Pour boiling hot water from the kettle over the top so that the cashews are completely submerged. Leave them to soak for 1 hour. Drain and rinse.
Add the soaked cashews to your blender jug along with distilled white vinegar, lemon juice, almond milk, refined coconut oil, salt, onion powder and garlic powder and blend until smooth.
Leave this in your blender while you work on your agar agar mix. Add cold water and agar agar powder to a saucepan. Bring to a boil on medium heat, stirring continuously.
When it reaches a boil, set a timer and boil it for 1 minute, stirring all the while. You will notice it getting thick and gelatinous.
Quickly remove it from the heat and pour it into the blender jug on top of the previously blended cheese mix.
Blend briefly to mix everything together well.
Pour this out into two 4.5 inch round springform pans (or bowls, or ramekins) and smooth down.
Sprinkle with dried herbs. Place into the refrigerator until set. It should start setting right away but be fully set and firm to the touch within an hour or two.
Once set, gently remove it from your springform pans or bowls and serve.
Serve with crackers, bread or toast, red grapes, walnuts, lemon slices and apricot jam.