Drain soaked cashews and add to food processor along with minced garlic, lemon juice, apple cider vinegar, nutritional yeast, psyllium husk, garlic powder and onion powder. Blend until smooth and creamy.
Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel). Scoop cashew mix onto cheesecloth, then gather the corners and twist the top gently to form the cheese into a "disc." Secure with a rubber band.
Place cheese in refrigerator to set for at least 6 hours, preferably 12 hours or overnight, until there is no more excess moisture, and it holds its form when released from the cheesecloth. (I left mine in the fridge overnight)
To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands as needed, then sprinkle with poppyseed to coat. (Handle gently as the cheese is soft). Enjoy with fresh cut vegetables, fruits, and crackers.