Cover the 1 cup of cashews in water and soak them overnight until they become puffy and soft. Drain and rinse and place in a food processor. If you’re in a hurry, put the cashews in a pan and cover with water. Boil them for 20 minutes, or until they become puffy and soft.

Add the 1 tablespoon lemon juice, ½ teaspoon salt, 1 teaspoon Italian seasoning, black pepper to taste and blend until the mixture is thick, creamy, and smooth.

Scrape the cheese mixture into a 4-inch round springform pan or pat it into a disc or a ball. Wrap the cheese in plastic wrap or parchment paper and refrigerate for at least 4 hours, or until it sets.

Serve with crackers, veggie sticks, or bagles.