Blend the cooked cassava, the oil, and the plant-based milk until smooth. Reserve.
In a bowl add the remainder of the ingredients and mix well by using your hands. When all the ingredients are well incorporated, transfer the cheese to a greased mold, cover with aluminum foil or a cling film, and put it in the fridge for at least 3 hours.
NOTE: Some people are sensitive to uncooked cassava starch so it's best to grill the cheese before eating it. ;)