Place cashews in a bowl and cover with cool water and set in the refrigerator to soak for 12 hours.
Once soaked, drain cashews thoroughly and add to food processor. Add all ingredients.
Process until very creamy and smooth, scraping down sides as needed. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for flavor and balance.
Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel).
Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a disc. Secure with a rubber band.
Place in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth.
To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed. (Then coat with chopped herbs and a bit more lemon zest (optional).
It is fragile, so handle gently.
Enjoy chilled with crackers or vegetables. Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 5 days.

2 cup cashews, raw
2 garlic cloves, minced (or 1 tablespoon)
1/2 teaspoon garlic powder (plus more to taste)
1 lemon, zested
2 lemons, juiced (or 1/4 cup)
3/4 cup water
2 tablespoon nutritional yeast
1/2 teaspoon sea salt
2 tablespoon olive or coconut oil
2 tablespoon Herb De Provence