Cashew Cream

For our 3 year anniversary, Nick got me a Vitamix. It's amazing (and so is he).

1 cup raw, unsalted cashews
2 1/2 cups water, divided
1 Tbsp nutritional yeast
1 tsp freshly squeezed lemon juice
1/8 tsp kosher salt

Place the cashews in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for 10 to 12 hours. The cashews are ready when they break apart when pressed between two fingers.
Drain the soaking water from the cashews. Add the drained cashews, nutritional yeast, lemon juice, remaining 1/2 cup water, and salt to a blender.
Blend on high speed until completely smooth, about 3 minutes. Stop scrape down the sides of the blender and process again for 1 minute.
Use immediately or transfer to an airtight container and refrigerate for up to 1 week.