Boil the cashews for 2 minutes, and allow the cashews to soak for 10 minutes. Drain and rinse the cashews.

Using a high-speed blender, puree the tofu, cashews, water, kosher salt, rice wine vinegar, red miso, and maple syrup. Puree until very smooth, slowly add the garlic confit oil while the blender is pureeing on medium speed.

Pour the miso mascarpone into a bowl, fold the nutritional yeast and adjust the salt level.

Place in the refrigerator to cool and set.