In your blender, add the soaked cashews, garlic cloves, lemon juice, apple cider vinegar, nutritional yeast, fresh thyme, basil, Italian parsley, green onions and water. Blend everything until smooth.
Pour the mixture into a cheesecloth and tie it with a small rubber band. Put the cheesecloth on a strainer with a container underneath to retain the moisture and set it in the fridge for 4 hours or overnight.
Remove the cheese from the cheesecloth, discard the excess liquid and mold the cheese to your liking. Serve it on toast or with veggies for snack. You can store it in the fridge for 5 to 7 days.