Place all of the ingredients into a food processor, and whizz together until you have a smooth, creamy paste.
Transfer to a non-reactive bowl, cover with cling film, making sure the cling film is in contact with the entire surface of the 'cheese', and set aside to culture. This will take anywhere between one and three days, depending on the temperature of your home. The warmer it is, the quicker the cheese will culture.
Once the cheese has reached your desired tanginess, give it a stir to knock out the oxygen bubbles, then transfer it to lightly-oiled non-reactive container. Press down to make sure it’s as compacted as possible, and smooth the top.
Cover with cling film, making sure the film touches the surface of the cheese (keeps out nasties), and place in the ‘fridge for 2-3 days to ripen – longer if you want it to be firmer and have a deeper flavour.
Once it’s fully matured (after 2-3 weeks), this cheddar can be sliced for use in sandwiches, wraps, salads, etc. Left at room temperature, it will be soft enough to spread. If you want to grate it, then freeze it, and grate while frozen.
Store in the ‘fridge in a Ziploc bag or wrapped in cling film.
For the cashew cream, you will need the entire recipe's worth (c.240g).
I am aware that some people have read things on the internet about the 'evils' of cling film - if you are one of these people, I urge you to read this article.