1. Place the cashews in a food processor and pulse to break them down. Add the salt, garlic if desired, nutritional yeast, and lemon. Run the motor and drizzle in about a third of a cup water, or as needed, until the cashews take on a creamy, even texture (similar to a pate, or a thick hummus). You'll probably need to stop a few times to scrape the bowl down.

2. Pulse the rosemary into the cashew cheese and set aside.

3. Arrange the endive leaves on a serving platter. Fill each one with two tablespoons of the cashew cheese. Cover each with a small amount of grated apple and about a scant tablespoon of pomegranate arils. Serve.