3 Tablespoons nutritional yeast (some allow on Passover without certification, or only certain brands without certification, while others do not. If you don't, simply omit and add a little extra garlic, salt, and lemon juice.)
1 Tablespoon lemon juice
1 teaspoon apple cider vinegar
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon salt
Directions:
Soak the cashews! Place cashews in a container with warm water and soak for at least 2 hours. This is incredibly important because it will soften the cashews, allowing them to be fully blended – no one likes little chunks of cashews in their sauces.
Then, drain the cashews and add all ingredients to a high-powered blender and blend until smooth. This will likely be very thick and you will need to manage the speed to ensure that it continues blending. If it’s wayyyy too thick, add a little more water.
Chill. Spoon the cheese into a jar or container and refrigerate. I don’t know exactly why, but cashew cheeses become much better after refrigerating for several hours. The texture improves and the flavors meld together perfectly.
The final texture will be solid, but spreadable. You can easily thin it out (such as for pasta sauces) by adding more water. If stored in a sealed jar, the cheese will last for about a week in the refrigerator.