Line a baking sheet, or large flat plate with parchment paper. Place 3 4-inch springform pans on top (without the bottom). I used food rings like these
. Cut strips of parchment paper and lay them in the pans to cover the sides, alternatively you can cover the pans with plastic film if you prefer. The goal is to prevent the cheese from touching and sticking to the metal. Fill the pans with the cashew cream and press it down using plastic film so it doesn’t stick to your hands. Make sure the surface is flat.