Begin by placing 1 cup of raw cashews in a bowl and covering them with 2 cups of boiling water. Let the cashews soak for 15 to 20 minutes; then drain and rinse them under cold water.

In a small food processor, combine the soaked cashews, 1/4 cup of nondairy milk, 2 tablespoons of freshly squeezed lemon juice, 1 teaspoon of garlic powder, and 1/2 teaspoon of fine sea salt. Blend for about 3 to 4 minutes until creamy and smooth.

Transfer the cheese to a medium bowl. Stir in 1/4 cup of chopped fresh herbs and adjust seasoning, adding more salt or lemon juice as needed.

Spoon the cheese mixture into a lined small dish, pressing it down firmly. Cover and refrigerate for at least 4 hours to firm up.

When ready, remove the cheese from the mold and slice or spread it onto crackers, fresh veggies, or crusty bread.