I hesitate to call this recipe cashew cheese, because it does not taste like cheese at all (much like the rest of them). But, oh my goodness, this spread turned out so delicious and it is really hard to refrain from eating it all! This recipe makes a large batch, that way you can use it for more than one dish.
2 Cups Raw Cashews
3/4 to 1 Cup of Water (depending on what consistency you want)
2 Large Cloves of Garlic (minced)
1 1/2 tsp. Sea Salt
Pinch or more of Pepper
2 Tbsp. Nutritional Yeast
1 Tbsp. Dijon Mustard
Put cashews in a bowl and cover with ambient water, soak for 2 hours or more. Put all ingredients in blender and blend until smooth. You can eat/use it right away or put it in the refrigerator to thicken up a bit for a couple of hours.