Soak raw cashews overnight or for at least 6 hours in cold water or use hot water instead and soak for about 30 minutes.
Drain soaking water.
Add cashews to an immersion blender container or high powered blender.
Add clean fresh water, salt, red pepper, and green onions. (or other herbs and spices)
Blend for about 2 minutes until very creamy.
Video
Notes
Variations of cashew cheese:
Smokey - add 1/2 tsp of smoked paprika. (This is my personal favorite)!
Spicy - add 1/4 tsp of cayenne pepper or 1 tsp sriracha. (You can adjust to your taste).
Cheesy - omit the red pepper add 1 tbsp of nutritional yeast and about 1/2 cup of cooked carrots to the cashews.
Herbed - add 1 tsp dried, or 1 tbsp fresh herbs to the cheese.
Cheese Sauce - increase the water until you obtain your desired consistency, and turn the thick cheese dip into a rich and creamy vegan cheese sauce that you can use for mac and cheese or pour over nachos.
Tips for blending cashew sooner:
Simply soak your cashews in hot water for about 30 minutes.
Don't use boiling water as to not "cook" the cashews, but very hot water will soften them quickly.
Use hot water during the blending process as well as the soaking process.
Blend your cashews then let it rest for about 5-10 minutes and blend again for a creamier smoother cashew dip!