Before you jump into the mixing part, start by soaking those raw cashews. I usually let them sit in water for at least two hours, but if you have the time, overnight soaking works wonders. It softens the nuts, making them easier to blend into that luscious creamy goodness we’re aiming for.

Once the cashews are done soaking and draining, gather all the ingredients. You’ll need nutritional yeast, lemon juice, garlic powder, salt, pepper, the water, fresh chives, and Dijon mustard at this stage. Having everything ready makes the blending so much smoother.

Now it’s time for the fun part! Toss the soaked cashews into your food processor along with the nutritional yeast, lemon juice, garlic powder, salt, black pepper, chopped chives, and Dijon mustard. Pulse the mixture a few times to break down the cashews into a coarse consistency.

With everything in the processor, turn it on and slowly drizzle in the water. Let it blend for about ten seconds, then stop and scrape down the sides with a spatula. We want to ensure every bit of cashew is getting blended evenly.

Continue processing for another one to two minutes. Keep blending until the mixture achieves a smooth and thick texture similar to hummus. If it seems too thick for your liking, add another tablespoon of water and give it another blend.

Here comes the best part—taste your cashew cheese! You may want to adjust it by adding a splash more lemon juice, a sprinkle of salt, or a bit of pepper as needed. Feel free to experiment with extra herbs or spices if you’re feeling adventurous.

Once you’ve reached your desired taste and texture, transfer your cashew cheese to a serving bowl and get ready to enjoy it! You can serve it immediately or refrigerate it for later.