Soak cashews in 1/2 cup (125 mL) water overnight in refrigerator.
In blender, puree soaked cashews with the soaking water, lemon juice and salt. Blend in up to 1 tbsp (15 mL) more water, if required, to desired texture. Store refrigerated for up to 1 week.
For a “cheesy” tasting version without the cheese, add 4 tsp (20 mL) nutritional yeast.
Add 2 cloves minced garlic to cheesy version to make a vegan Caesar salad dressing.