To begin, soak the almonds and cashews in room temperature water for about 12 hours, or overnight. After they've soaked, drain the nuts and place them in a high-speed blender or food processor with the vinegar, coconut oil, nutritional yeast, onion powder, salt, and water.
Blend for approximately 2-10* minutes, or until the mixture is smooth (stop to scrape down the sides a few times). Lastly, add in the agar powder and blend until combined.
Set the blender aside while you heat a small saucepan over medium heat for a 1-2 minutes. Then, transfer the cheese mixture into the saucepan and bring it to a low boil while stirring constantly.
Once the mixture is lightly boiling, turn the heat down to simmer and continue stirring constantly for about 3-5 minutes, or until it thickens.
Note: the cheese should start to set soon after you remove it from heat. If it does not, simply add it back to your saucepan and simmer for a few minutes longer.
Working fairly quickly, transfer the cheese mixture to a parchment paper or cheesecloth-lined bowl or mould**. Cover and let the cheese chill in your fridge for at least 6 hours, but preferably overnight.
Serve this vegan queso fresco on top of sopes, black bean soup, tacos, and more!