Let the cashews soak in water overnight.
Drain the cashews and put them in a blender or food processor, together with the lemon juice and nutritional yeast. Blend until it reaches a very smooth consistency.
That can take up to 5 minutes or more. Scrape the sides as needed.
Add, once you’ve reached the desired consistency, the Bear’s garlic and salt to taste. Pulse a couple of times until it’s mixed in well.
Start with just a little bit of salt and add more if needed.
Keep refrigerated until ready to use.
Refrigerated, the ‘cheese’ will keep well for about a week.
*If you can’t get Bear’s garlic, use some garlic and fresh herbs, such as parsley and chives.