Make an ice bath by filling a large bowl with about 50% cold water and 50% ice and a few good pinches of salt. Set aside.

Drain cashews and discard water. Place the cashews, milk, coconut oil, tapioca starch, lemon juice, nutritional yeast, miso, onion powder, garlic powder, and salt to a blender or food processor. Blend on high for about 1 minute, or until the mixture is completely smooth (a food processor may take a little longer than a blender). Set aside.

Add the water to a small pot on low-medium heat. Whisk in the agar powder. Continue to whisk well for 2 to 3 minutes until the agar and water become thick and gel-like. Transfer the cashew mixture from the blender to the pot with the agar and stir well. Continue to cook for about 5 minutes, stirring continuously with a spatula. The mixture will become very thick and somewhat stretchy and start to pull away from the side of the pot and form a ball as it cooks. Remove from heat.

Carefully, use the desired size ice cream scoop or spoon to portion the mixture into balls and place in the ice water. Cover and place the bowl in the fridge for several hours. Serve chilled in slices or in your favorite recipe.