Add cashews to a medium pot and cover with water. Put over high heat and bring to a boil. Boil until the cashews are tender. Drain and rinse with cold water. Alternatively, you can soak the cashews by placing them in a bowl, covering them with water, and allowing them to soak for a minimum of 6 hours or overnight. Drain and rinse before using. Both of these methods will soften the cashews, making them easier to blend into a creamy texture.
Add the softened cashews to a food processor along with the coconut oil, olive brine, garlic, salt and nutritional yeast. Blend until smooth and creamy.
Line desired mold with cheese cloth. Pour into prepared mold. Smooth the top of the cheese with a spatula and then fold cheesecloth over to cover.
Refrigerate for a few hours or overnight until the cheese is firmed up.