Prepare a container to use as a cheese mold. It is recommended to use a somewhat flexible plastic container.

Mix 1/2 cup water with the calcium packet from the Pomona's Pectin package and set aside.

Combine the pectin, agar-agar powder, and 2 cups of water in a blender.

Measure out the lemon juice and set it aside.

Pour the blended mixture into a small saucepan and bring to a boil over medium heat, stirring constantly.

Turn the heat to low and let it simmer for about five minutes.

While the water mixture is simmering, process the cashews, nutritional yeast, salt, onion powder, and garlic powder in your blender until they resemble a fine powder.

Pour the powder into a bowl and set aside.

Once the boiled water mixture has simmered for about five minutes and the agar-agar has completely dissolved, pour it into your blender.

Immediately add the ground cashew powder and lemon juice to the blender.

Blend until completely smooth and creamy.

Add the calcium/water mixture and process again until it's fully incorporated.

Immediately pour the hot cheese into your prepared container.

Refrigerate uncovered for 1-2 hours.

Turn the cheese out onto a plate and let set uncovered in the fridge for another 4-5 hours.

Once fully cooled and set, slice or shred and serve.