Soak cashew nuts overnight. Add to the blender the cashews, nutritional yeast, salt, lemon juice, lactobacillus acidophilus, transglutaminase (be carfeful when using it), miso, water and garlic. Blend together until it's very smooth, for 5 minutes. Place the cheese cloth in a small cheese mould, and add the mix to it. Place some of the cloth on top of the preparation. Let it rest for 48 hours. Take it out of the mould Wrap it in cheese paper, and let it rest in the fridge for 6 days. Enjoy!