Put the cashews in a bowl and add enough cold water to cover them. Cover and let soak overnight in the refrigerator.
Drain the cashews, rinse under cold water, and drain again.
Transfer to a blender. Add the lemon juice, olive oil, water, and salt and process until smooth. The mixture will keep, covered, in the refrigerator for up to 5 days.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/entrees/homemade-saffron-ravioli-with-wild-mushrooms-and-dairy-free-cashew-cheese