Soak the cashews for 30 minutes in boiling water.
Meanwhile in a blender, process the coconut oil, fire cider, milk, water, garlic and salt.
Drain the cashews, add to the mix along with the agar agar and blend until you get a smooth cream.
In a pan, thicken on low heat for about 10 minutes, stirring regularly, then pour onto some clingfilm, shaping a log.
Leave to cool down, cover in aluminium foil, pressing to adjust the shape, and transfer to fridge for at least 1 hour. Cautiously unmold and enjoy!