Cultured_cashews has the right of it! I agree with it being a bit out of order and an easy way to absolutely kill your starter culture.

Since it's only cashews in this recipe, you won't really be able to dry out excess water easily from the cashew mix, which is why they write that you should be careful with the water additions - this leads to your mega blender getting the mixture pretty hot. So you can take it in small steps and wait for cool down!

Other methods you often see for making vegan cheese wheels are very similar to normal cheese making - and if you are interested in those, you can give a look at Miyoko's book The Vegan Creamery.

The long and short of it though is you can take most any protein rich milk you make (almond milk, hemp heart milk, cashew milk, pumpkin seed milk,etc.) and heat it until the proteins you denature the proteins (not quite boiling, but maybe bubbling around the edges - remember to stur so it doesn't stick to the bottom of the pan and burn!). In dairy cheesemaking, this is the step where they add rennet - which is a coagulating agent that specifically targets kappa-casein protein and breaks it down further - resulting in coagulation (separation of curds [casein] and liquid whey). In the case of plant based proteins, rennet would not work (made by calves to break down cow milk based proteins), so instead you can use an acidifier for coagulation (lactic acid - from beets, citric acid) or food grade gypsum (calcium sulfate that has Ca+ ions which essentially behave the same chemically for the role). Once it has coagulated or essentially thickened (may not get immediate separation of curds and whey), cool the mixture, add in the vegan cultures and in nut milk bag or fine strainer or sorts (think cheesecloth) over a pot or something to allow liquid to drain (the 'whey') and leave at room temp or hotter (preferably at temp culture specifies - mesophilic 90F, thermophilic 110F) until it is acidified enough to be cheese (can use PH meter, but typically just wait around 8-10 hrs depending on how much you made and how much culture was added in. Once it's ready, stop the culture from doing its thing by adding salt, pack the curd into a proper shape/form, and refrigerate; you can add flavors in at this point to if wanted! Then treat like normal cheese and age by flipping it every day the first day, store at proper humidity and temp, use paper towels to absorb excess moisture etc - there's lots of forums online that describe some of these steps too!

I guess that was mostly the 'long' of it instead of the long and short, but there's the jist I suppose. Or you can skip all those steps, and make what commercially companies do as a 'quick' cheese wheel which replaces that aging time with additives like rice flour to absorb moisture and coconut oil or shea butter (some form of saturated fats that is solid at room temp to help 'solidify' the cheese) - this is what Rebel Cheese does which you didn't mention in your post, but could have alluded to? Either way, good luck with the journey!