In a blender combine the water, mung beans, oil, nutritional yeast, and salt and process on high speed until smooth and creamy. Add the culture and process again.
Put it in a warm place where it will maintain a temperature between 95° and 100°F for 16 to 24 hours to reach a pH of around 4.6, or until it tastes cheesy to our liking.
Pour the mixture into a nut milk bag, squeezing to extract as much milk as possible into a saucepan.
Oil a heatproof square or rectangular baking pan, a Pyrex storage dish, or silicone molds that will allow the mixture to fill about 1/2 inch deep (you can use two smaller rather than one large dish if you like). Whisk the tapioca and potato starches into the Malloumi mixture, then pour into the prepared pan(s).
If you want the mint flavor to permeate the cheese, stick in the mint leaves. Put the container(s) in a steamer, and steam, covered, until the top feels firm and the internal temperature is above 170°F, 15 to 20 minutes. Remove and let cool completely before unmolding, cutting, and using. To store, refrigerate (perhaps in the dish you steamed it in) for up to 2 weeks.