Place cashews in a medium bowl and cover with cool water. Cover with plastic wrap or foil and place in the refrigerator to soak for 12 hours. If you can’t use them right away, drain the cashews from the water and place back in the bowl and in the fridge for up to 36 hours.
Once soaked, drain cashews thoroughly and add to the bowl of food processor or a blender. Add the garlic, lemon juice, water, honey, nutritional yeast, walnuts, sea salt and olive oil with the cashews.
Process until very creamy and smooth, scraping down sides as needed, about 5 minutes. You may need to do this longer depending on how high powered your blender is. Once blended, taste and adjust seasonings as needed, adding more nutritional yeast for cheesiness or salt for flavor.
Place a large mixing bowl on the counter then place a fine mesh strainer, or colander, on top of the bowl. Next, place a Rawsome Creations Nut Milk Bag on top of the strainer.
Pour the blended cheese into the nut milk bag and pull the string to close it then strain as much liquid out as you can. Gently form the cheese into a flat disk and twist the top of the bag to secure.
Place the disk on top of the strainer then place the disk, the strainer and the bowl back in the fridge to drain thoroughly and said for at least 6 hours. The cheese should hold its shape when released from the nut milk bag.
To serve, unwrap from nut milk bag and gently invert onto a serving platter. Reform with hands or cheesecloth as needed, then coat with chopped walnuts and a drizzle of honey(optional). Be sure to handle it gently.
Serve chilled with crackers or vegetables. Keep in the fridge for up to 5 days.