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 tbsp lemon juice, ½ tsp salt, 1 tsp 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.