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Bring 3 cups of water to a boil. Pour the hot water over the cashews and let soak for at least 5 minutes, or up to 3 hours.
Drain the cashews and discard the soaking water. Add them to a food processor or high powered blender along with the coconut cream, lemon juice, salt and sugar.
Blend or process for a few minutes until creamy and smooth, scraping the sides and bottom as needed. If using a blender, you may need to add a little more coconut milk or water to get it to blend.
Serve immediately anywhere you would mascarpone cheese, or store in a covered container in the refrigerator for up to 5 days.