In a food processor, add the cashews (drain and rinse them after the soaking), vinegar, water and salt.
Blend until you get a smooth creamy texture. Some chunkiness is okay.
Put the mixture in the center of a cheese cloth, tea towel or any type of cloth napkin. Wrap the cloth over it into a ball and put a rubber band or tie it with string to keep it shut.
Put the ball in a mesh strainer and then put that over a bowl. Place it in the fridge for at least 4-6 hours. This will help draw out the small amount of moisture that is in the cheese, firming it up a bit. For a super quick version, you can also wrap it up and pat out a little of the moisture and then use as it. Or skip this entirely and use as is for a softer texture.
Once the moisture has been drawn out it will be thicker so you can place it on a plate and form it into a round shape if you prefer for esthetics. Or simply just use!
Serve with anything and everything!
Notes
If you forget to soak the cashews, simply boil them for about 25 minutes. They need to be soft so do not skip this step and use them dry.
If you want this softer/thinner, then add 2 tablespoons water. If you do this, then add the extra teaspoon vinegar for more tang.
You need white vinegar for this, other vinegars won’t give the same flavor.
If you wanted added flavors you could add some nutritional yeast, ground mustard or garlic powder but I preferred it simple as written.
This makes about 1 cup mixture. Serving size is 1 tablespoon.