Drain cashews and rinse them. Add the drained cashews to the food processor along with the salt, lemon, and nutritional yeast. Pulse to combine.

Let the motor run, and drizzle water in, stopping a few times to scrape the bowl down. Keep blending till the cheese has the consistency of a light cream cheese (or whipped ricotta).

Add the dill and pulse to combine. Transfer cashew cheese to an airtight container. Will keep for 4-5 days in the fridge.

Makes 1 3/4 cups