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In a high-speed blender or food processor, combine soaked cashews, lemon juice, apple cider vinegar, garlic, salt, and nutritional yeast (if using). (Opt add 1tsp white miso) Blend until completely smooth, adding water gradually until it reaches a thick, creamy consistency.
Transfer the mixture onto parchment paper or cheesecloth. Shape into a small round or log. A ring mold or ramekin can help create a neat form.
Refrigerate for about 1 hour to help the cheese firm and hold its shape better.
Mix chopped rosemary, thyme, and optional pepper. Roll or press the cheese into the herb mixture so it’s evenly coated.
Let the cheese air-dry uncovered in the fridge for 24–48 hours, or use a dehydrator at 40°C for a quicker dry. The surface should feel dry to the touch.
Place the dried cheese into a sterilized jar. Cover with olive oil, making sure the cheese is fully submerged. Optionally add fresh herb sprigs. Seal and refrigerate for 2–5 days before serving to let the flavors infuse.