1 cup plain, unsweetened non-dairy yogurt
1 cup raw cashews, soaked in water for 3 – 8 hours and drained
1 cup water, divided
1 1/2 teaspoons sea salt
3 tablespoons tapioca flour
1 tablespoon agar powder
Combine the yogurt, cashews, a half cup of the water, and salt in a blender and process until emulsified. Transfer to a container, cover loosely, and set aside for 12 to 24 hours until slightly tangy. Whisk in the tapioca flour.
Combine the agar and remaining half cup of water in a small saucepan. Whisk together. Cover with a lid and bring to a boil. Simmer for 3 to 4 minutes. Pour in the yogurt mixture and mix well with a whisk. Continue cooking over medium heat, stirring with a wooden spoon, until the mixture is smooth, glossy, and stretchy.
Prepare a large bowl of ice water. Using an ice cream scooper, drop balls of the cheese into the ice bath. Let sit for 20 to 30 minutes until firm.
