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Add the cashews, yeast extract, nutritional yeast, lemon juice, tahini, agave syrup, garlic powder, mustard powder, smoked paprika, sea salt and 60ml of water to a blender and blend until smooth.
Add the remaining 180ml of water and the agar powder to a saucepan and mix well. Bring to the boil and let it simmer for 3-4 minutes, ensuring all the agar has dissolved.
Place the mixture in a blender and blend until fully mixed and smooth. Pour the cheese mixture into a lined mould and set in the fridge overnight.