Soy & Cashew Amazake cheese coated in pistachio and rose. Served on toast with vegan honey with more pistachio rose

This is my amazake cheese experiment- it’s sweet, tangy, and very creamy.
Since this was an experiment and I wanted to play around I didn’t take measurements, but went with vibes (my favorite way to recipe testing, less pressure lol).
Process:
So I added rice koji to an instant pot with soymilk and raw cashews, I let it ferment on low for 12 hours. I then blended the mixture and refrigerated it overnight.
The next day I poured the mixture into a cheesecloth with a strainer to remove the liquid from the solids. I then added a little bit of salt to the cream. I put it in a springform pan lined with cheesecloth and let that drain for another day. Then I coated it with the crushed pistachio and rose, and put it on a cheesecloth with a bamboo mat for it to keep drying out. I flipped it daily for 4 days.