Vegan Goat Cheese

Submerge cashews in a bowl with boiling water and soak them for 25 minutes. Drain out the water before making the cheese mixture.
Or soak raw cashews for 6-8 hours in room temperature water (overnight).
Place the following in either a food processor of blender: soaked cashews, tofu, lemon juice, apple cider vinegar, miso paste, and salt. Blend till smooth. Taste make sure you do not have small chunks of cashews in it.
Note: You can also blend the contents of a probiotic capsule to add probiotics.
Add agar agar and room temperature water into a small sauce pan. Then bring it to a boil over medium heat while constantly whisking. Boil for 3-5 minutes till the agar agar dissolves and it forms into a gelatin consistency.
Add the dissolved agar agar into the food processor along with the rest of the ingredients. Blend again until smooth and creamy.
Transfer the cheese mixture into a container or pour the mixture onto a sheet of plastic wrap and roll the plastic wrap around the cheese to make a log.
Note: The cheese shapes into whatever you place it in.
Refrigerate the cheese overnight for best results.
Once the cheese has set, remove from the container or plastic wrap and serve as you desire.
Note: I've spread Everything But Bagel seasoning over a flat surface and then coated the cheese log with the seasoning by gently rolling it out of the plastic wrap on to the seasoning.