Boil the cashews in a sauce pan with enough water to cover the nuts. Add the tea bag and using infuser place the lavender blossoms into the water as well. Allow to boil for 10 minutes. (See picture)
Drain the nuts saving the water.
Place the boiled nuts along with ¾ cup of the saved water into a high powered blender.
Next add the rest of the cheese ingredients to the blender.
Blend on high until contents is very smooth.
Prepare the molds with a thin layer of oil.
In a high sided pan add the ¾ of fresh water and agar powder. Heat the pan on low until the agar powder has dissolved.
Add the cheese to the dissolved agar pan. Stirring constantly until the cheese thickens but is still pourable. About 4-5 minutes.
Pour the warm cheese into the mold. Tap each mold lightly to release any air bubbles.
Refrigerate for at least 1 hour.
Garnish with extra lavender blossoms and tea.
Enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/lavender-earl-grey-vegan-cheese/