Add the soaked and drained cashews, soy milk, vegan yogurt, and sea salt to a high-speed blender and blend for about a minute until smooth.

Transfer the mixture to a large deep frying pan, wok, or deep saucepan and place on low-medium heat. Heat the mixture until it reaches 90°C (194°F), then cook it at that temperature for 1 minute, stirring frequently. This will take about 20 minutes.

Remove from the heat, and stir in the lemon juice and apple cider vinegar. Allow the mixture to sit undisturbed for 20 minutes, as it curdles. (*see notes)

Place cheese mold on top of a colander over a large mixing bowl to catch the liquid. Use a small sieve to scoop the mixture from the saucepan into the cheese mold. Fill it up to the top, then carefully stir the cheese mixture in the mold to help release some liquid and make room for the remaining "curds". Fill the mold with the remaining cheese curds and place in the fridge for 8 hours (or overnight).After the cheese is chilled and strained, you'll be left with a mixture of water and light cream in the bowl. You can reserve this and use it for other recipes like smoothies, soups, and stir-fries.

To de-mold the cheese, grab the top with some kitchen roll or a clean kitchen towel and carefully turn the mold over onto a plate or into a storage container.

Storage: Place the ricotta in an airtight container and refrigerate for up to 3-4 days.