Write an article based on this "Soak the cashews overnight. Drain and rinse the cashews. Place the cashews into a food processor with all of the ingredients. Blend the ingredients together for 5 minutes until creamy. Wrap the cheese with 2 layers of cheesecloth. Refrigerate the cheese for 6 to 12 hours. Unwrap the cheese, then coat it with chopped dill, if desired. Serve the cheese, and refrigerate it after 1 to 2 hours."
Place 2 cups (285 grams) of raw cashews into a bowl. Fill the bowl with enough water to cover the nuts. Cover the bowl with plastic wrap, then tuck it into the fridge. Leave it there overnight. Pour the cashews into a colander that's been set into the sink. Rinse the cashews with cool water until the water runs clear. Shake the colander to get rid of any excess water. This includes the minced garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, sea salt, and olive oil. Don't add the fresh dill just yet. It will take about 5 minutes for the cheese to get a creamy texture. Every so often, pause the blender, and use a rubber spatula to scrape any unblended mixture down the sides of the bowl. Use this opportunity to taste the cheese and make any adjustments. If you want a more cheese-like flavor, add more nutritional yeast. If you want a little extra tang, add more lemon zest. If you want a sharper taste, add some more garlic powder. If the cheese needs more overall flavor or balance, add a dash of sea salt. Set a fine, mesh strainer into a large bowl. Line it with 2 pieces of cheesecloth or a clean tea towel. Scoop the cheese into the lined strainer with a rubber spatula, then bundle the cheesecloth around the cheese. Twist the excess cheesecloth into a rope and secure it with a rubber band. Set the cheese back down into the strainer, then carry the bowl over to the fridge. Tuck the bowl into the fridge, and leave it there for 6 to 12 hours. This will allow the excess water to drain away. The cheese is ready when it holds its shape. Unwrap the cheesecloth first. Reshape the cheese into a disk using your hands. If you want to give it a little more flavor, use your hands to press the chopped dill into the sides of the cheese. Do not over handle the cheese, or it will fall apart. This type of cheese can hold its form, but only for 1 to 2 hours. After that, it will need to be refrigerated to solidify again. Enjoy the cheese within 5 days.