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Place raw cashews into a bowl. Pour over boiling hot water from the kettle. Leave them to soak for 1 hour. Then drain and rinse.
Preheat the oven to 350°F (180°C).
Add the soaked cashews, garlic, salt, nutritional yeast, distilled white vinegar, onion powder, dijon mustard and vegetable stock to the blender jug and blend until smooth.
Prepare two oven safe ramekins (~3 inches round, 2.5 inches deep, see notes*) by lining them with parchment paper. You can secure the parchment paper in place with a rubber band. Just don't forget to take the rubber bands off before you bake.
Pour the cheese mix into the ramekins, dividing it evenly between them.
Sprinkle the top of the cheeses with ground rainbow peppercorns.
Bake in the oven for 30 minutes.
Allow them to cool at room temperature until they're cool and then place into the fridge to chill completely before removing them from their ramekins.
Slice and serve on bread or crackers or as part of a vegan cheese board.