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Soften the cashews: Add the cashews to a medium pot and cover with water. Put over high heat and bring to a boil. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water. Alternatively, you can soak the cashews, by placing the cashews in a bowl, covering them with water, and allowing the cashews to soak for a minimum of 6 hours or overnight. Drain and rinse before using.
Blend the cheese: Add the softened cashews to a food processor along with the coconut oil, olive brine, garlic, and salt. Blend until smooth, creamy, and sticky, stopping to scrape the sides as needed. Blend for about 5 minutes.
Form the cheese: Line two molds or two small bowls with a square of cheesecloth. Divide the cheese among the two cheesecloth-lined molds. If adding fresh herbs, sprinkle them over the cheese and swirl them into the cheese. Smooth the top of the cheese with a spatula and fold the cheesecloth over the cheese.
Refrigerate for a few hours or overnight until the cheese has firmed up. Unwrap and enjoy!