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Place the drained cashews, water, lemon juice, nutritional yeast, salt, and garlic powder in a high-speed blender. Blend on high for 60–90 seconds, scraping down the sides once, until completely smooth and thick enough to hold a soft mound when spooned — it should resemble ricotta in texture.
Combine the balsamic vinegar and maple syrup in a small saucepan over medium heat. Bring to a gentle simmer, then reduce the heat to medium-low and cook, stirring occasionally, for 10–12 minutes until the mixture has reduced by about half and coats the back of a spoon. Remove from heat and let cool — it will thicken further as it cools.
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