Soak the cashews for 30 minutes in boiling water.
Meanwhile in a bowl, mix the coconut oil, lemon juice, nutritional yeast, tapioca starch and fleur de sel until you get a smooth paste.
Drain the cashews and blend with the paste.
Add boiling water, blend again and pour immediately in a sealable container.
Leave to cool down, seal and transfer to fridge for at least 3 hours, then unmold and enjoy!