Place your cashews in a bowl with enough water to cover them and leave them to soak for at least 4 hours, then drain and rinse.
Add the nutritional yeast, plant-based milk and cashews to a high-speed blender or food processor and blend for 4 minutes or until your cashews have formed a paste consistency. Add salt to your taste preference.
If you’d like to make a thinner consistency cashew cheese, simply add a dash more plant-based milk and blend again. Find the consistency that you like while keeping in mind that it firms up when refrigerated.