Soaked cashews blend into a silky, tangy spread with lemon juice, nutritional yeast, and a hit of garlic and onion powder for that unmistakable cheesy depth. Apple cider vinegar sharpens the flavor while a touch of smoked paprika adds warmth and color if you're feeling it. The texture lands somewhere between a thick hummus and a soft cheese ball, spoonable straight from the bowl or piled onto crackers for easy snacking. A scatter of fresh chives on top gives it a bright, herby finish that makes it feel special enough for a gathering. It comes together entirely in a blender, no cooking required, and holds its shape nicely if you chill it for a few minutes before serving. This one's a natural fit for a plant-based spread board, delivering all the richness and tang you want from a cheese course without any animal products involved.
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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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