Place your cashews in a bowl of filtered water. Leave for 4-6 hours or more. Reserve a quarter of a cup of the water just in case you need it to thin out the cheese if it is too thick while blending. Place the soaked cashews in a food processor or a tall narrow mixing cup. I use the one that came with my immersion blender.
Add the pesto, salt, pepper, red pepper flakes, garlic, Italian seasoning, and Brewers Yeast if using. I always make my own pesto and Italian seasoning but you can use store bought or your own recipe.
Blend in your blender, food processor or like I did in an immersion blender. Check for taste along the way, You might need a bit more salt or red peppers!
Slowly add the olive oil as you blend. If it is too thick, add a teaspoon or two of the reserved water from the soaked cashews until you have the right consistency. It should be similar to firm goat cheese…
You can use this yummy “cheese” on pizza or veggies. It is amazing in my One Pot Pasta dish.
Store in the fridge for up to a week and in the freezer for 3 months!