Put the gelatin in ΒΌ cup cold water for 3 minutes.
2
In the meantime, put the cream, cashew milk and cheese in a pot and heat it on low, stirring gently until the cheese melts. Add salt and seasoning, adjusting to taste.
3
Add the softened gelatin to the hot cream and cheese mixture and stir well to dissolve.
4
Pour the mixture into 6 ramekins and keep them in the fridge for at least 2 hours or overnight to set. Garnish with olives, feta and red onion.