Soak the cashews: Place raw cashews in a bowl and cover with hot water. Let them soak for at least 30 minutes, or ideally 2-4 hours at room temperature, or overnight in the refrigerator. This softens them for a smoother consistency.
Drain and rinse: Drain the soaked cashews thoroughly and rinse them under cold water.
Blend ingredients: Transfer the drained cashews to a high-speed blender or food processor. Add 1/2 cup filtered water, lemon juice, apple cider vinegar, and sea salt. If making savory cream cheese, add garlic powder and nutritional yeast.
Blend until smooth: Blend on high speed, scraping down the sides as needed, until the mixture is completely smooth and creamy. This may take 2-5 minutes, depending on your blender. Add an additional tablespoon of water at a time if needed to achieve a spreadable consistency, but be careful not to make it too thin.
Chill: Transfer the cream cheese to an airtight container and refrigerate for at least 2 hours, or preferably overnight. This allows it to firm up and develop its full flavor.
Serve: Enjoy your homemade dairy-free cream cheese on bagels, toast, crackers, or use it in your favorite recipes.