I got this link from my friend who writes on reciperenovator.com
Make shredded vegan cheese in about 1 pound (450 g)
1 C. (112 g) raw cashews
1-1/2 C. (375 ml) filtered water, plus extra for soaking
2 T. (10 g) agar flakes*
1/4 C. (12 g) nutritional yeast
1/4 C. (60 ml) lemon juice
1 T. (5 g) onion powder
1 t. (2 g) smoked sea salt
1/2 t. (1 g) garlic powder
Soak the cashews in filtered water (covering with an extra inch or so) at least 4 hours or overnight. Rinse and drain the cashews.
Bring the water to a boil in a small saucepan and add the agar flakes. Boil for one minute, stirring constantly. Turn down the heat to simmer and cook another 5 minutes, stirring constantly until the agar is dissolved completely.
Put the drained cashews into the blender with all the remaining ingredients. Pour in the agar mixture, put on the lid and hold down the lid with a hot pad or towel. Blend on high until very smooth.
At this point you can stir in other flavorings like minced dill, jalapenos, or cracked pepper.
Pour into a glass dish that has been oiled or sprayed with vegetable oil. Refrigerate until firm. Remove the cheese by running a knife or spatula around the edge and it will pop out of the container. Store in an airtight glass or plastic container in the refrigerator and use within 5 days, like any fresh food.
Grate this cheese using a box grater. It’s soft, so it might not hold up to grating in a food processor.