Add the cashews, 1/3 cup water, lemon juice, tahini, soy sauce, tomato paste, apple cider vinegar, red pepper, salt, paprika, cayenne pepper, dijon mustard, nutritional yeast, garlic powder and onion powder to a high-speed blender. Blend until super super smooth. Set aside.
Add the 1 cup of water and agar agar powder to a saucepan and bring to the boil, stirring constantly. Once boiling let it boil for about 5 minutes.
Remove from the heat and pour it into the blender on top of the cheese mix.
Blend until smooth.
Working quickly, as it will start to set very fast, pour it out into plastic wrap lined small loaf pans.
Put it into the fridge to set, uncovered. After 20-30 minutes, remove from fridge.
Lift out of loaf pans by plastic wrap, wrap plastic wrap to cover cheese, and store in air-tight container, back in the fridge, or freeze for later use.