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Place the cashews in a small bowl and cover with cold water by at least 1 inch. Soak for at least 2 hours at room temperature, or overnight in the refrigerator, until the cashews are noticeably plump and yield easily when pressed between your fingers. Drain and rinse well.
Transfer the drained cashews to a blender or food processor. Add the lemon juice, nutritional yeast, apple cider vinegar, garlic powder, onion powder, salt, and 3 tbsp water. Blend on high for 1–2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy with no visible cashew pieces. Add the remaining 1 tbsp water (or a little more, 1 tsp at a time) if the spread is too thick to blend smoothly — it should be the consistency of a thick hummus.
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