Once the cashews have soaked /boiled and they’re soft and puffy, drain and rinse well. Put them in the blender along with the 15 ounces of yogurt, ½ cup milk (add more if needed, see note), 1 tablespoon lemon juice, blanched garlic (see note), 1 tablespoon olive oil, 1 tablespoon nutritional yeast, ½ teaspoon oregano, and salt to taste and blend for 2 minutes, or until smooth and creamy. Scrape the sides a few times to ensure that you don’t detect solid pieces of the nuts. If you have a Blendtec blender, select the Whole Foods setting and the soup setting within that setting for the creamiest sauce.