Soak cashews in a bowl of water for 2 hours to soften them.

Mix agar-agar powder with 1/2 cup of water in a saucepan.

Simmer the mixture over low heat, stirring continuously, until the agar-agar is fully dissolved. This should take about 7 minutes.

Drain and rinse the soaked cashews thoroughly.

Place the drained cashews, the remaining 1/2 cup of water, nutritional yeast, lemon juice, smoked paprika, agave nectar, garlic, arrowroot powder, and salt into a high-speed blender.

Blend all ingredients together until the mixture is completely smooth and creamy, approximately 10 minutes.

Pour the blended cashew cream into the saucepan with the dissolved agar-agar mixture.

Bring the combined mixture to a boil, stirring constantly, until it thickens into a batter-like consistency. This should take about 5 minutes.

Spread the thickened cashew cheese mixture evenly into 2 ramekins.

Chill the ramekins in the refrigerator for at least 1 hour to allow the cheese to set and become sliceable.