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Soak the cashews in boiling water for 20 mins.
To a blender cup, add the tofu, lemon juice or vinegar, soy milk, soaked cashews, salt, cornflour and nooch. Blend until very smooth.
Pour into a large saucepan. Whisk on a medium heat for 5-6 mins, until the mixture thickens enough to make trails with the whisk. Turn off the heat and leave to cool.
Whilst it’s cooling, prep 3 small bowls ready for the mixture, placing a large square of cling film on top of each and an elastic band by the side. Pour in the cooled mixture in three equal parts. Carefully gather the edges and tie the bundles up and tie up.
Grab a bowl, add some ice and cold water. Plop the balls in and leave for 5 mins. Remove them, put the back in the bowls and put them in the freezer, be careful to drain the water off the balls before they go in the freezer.
Take them out after about 40 mins. They should be firm enough to hold their shape but soft enough to give when you poke them. Snip the cling film at the top and carefully place the ball on your plate of food. Serve with olive oil and black pepper.