Soak the cashews in a large bowl of water for at least two hours. Can be soaked overnight.
Drain cashews and place into a food processor or blender, along with ⅔ cup water, lemon juice, garlic powder, nutritional yeast, salt and pepper.
Blend, gradually adding more water by the tablespoonful as needed, until the mixture is smooth and creamy. It should be slightly thick, not watery.
Place in an airtight container (I use mason jars) and chill for at least one hour before enjoying.
Notes
Cashews: use raw, unsalted whole or halved cashews.Nutritional yeast: This is a flakey yeast that adds a "cheesy" flavor to the vegan cashew cheese. You can usually find it in either the baking aisle or in the bulk bin section of your grocery store. You can also buy nutritional yeast online.Storage: Can be kept in an airtight container or jar in the refrigerator for up to one week.