Line a large pudding basin (around 650 ml) or similar sized container of your choice (to use as a cheese mould) with cling film and leave some hanging over the edges. Set aside.
Soak the cashews for a minimum of 2 hours. Drain and rinse thoroughly.
Blend the cashews, plant milk, tahini, lemon juice, nutritional yeast, onion powder, garlic powder, and salt until smooth. Set aside.
In a jug, pour the 250 ml of boiling water over the agar powder until the powder has dissolved.
Add this to the cashew mixture in the blender and give it a quick whizz until combined.
Stir through a handful of dried cranberries and then pour the mixture into your mould. Leave to cool for 20 minutes before transferring to the fridge.
Leave to set for a minimum of 2 hours.
Decorate with peppercorn and sage.