Place raw cashews in a bowl and pour 2 cups of just-boiled or very hot water over them. Ensure they are fully submerged. Cover and let soak for 1 to 2 hours at room temperature, or for 20–30 minutes in hot water for a quicker method. For best creaminess, soak 4–8 hours or overnight in cold water.

Drain and rinse

After soaking, drain the cashews and rinse under cool running water. Pat lightly to remove excess surface water.

Blend

Add the drained cashews, 1/4 cup filtered water, lemon juice, nutritional yeast, garlic cloves, apple cider vinegar, sea salt, olive oil, and plant yogurt (if using) to a high-speed blender or food processor. Blend on high until very smooth and creamy, stopping to scrape the sides 2–3 times. If the mixture is too thick or the blender struggles, add up to 1–4 tablespoons more water, 1 tablespoon at a time, until desired creamy consistency is reached.

Adjust seasoning

Taste the cheeze and adjust salt, lemon juice, or nutritional yeast to preference. Add ground black pepper and blend briefly to incorporate. If you want a tangier profile, add another 1/2 tablespoon lemon juice or 1/2 teaspoon apple cider vinegar and blend.

Chill

Transfer the cashew cheeze to a small bowl or container, smooth the top, and refrigerate for at least 30 minutes to let flavors meld and firm up slightly. Sprinkle chopped chives on top just before serving if using.

Gluten-Free Crackers

Preheat and prepare

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

Mix dry ingredients

In a medium bowl, whisk together the gluten-free flour, ground oats, sesame seeds, chia seeds, sea salt, and baking powder until evenly distributed.

Form dough

Add olive oil and 1/3 cup warm water to the dry mix. Stir until a cohesive dough forms. If the dough is crumbly, add 1 tablespoon more warm water; if too wet, add 1 tablespoon more flour. The dough should be pliable but not sticky.

Roll thin

Place the dough between two sheets of parchment paper and roll out very thinly (about 1/16 to 1/8 inch / 1.5–3 mm). The thinner the dough, the crisper the crackers. Peel off the top parchment and transfer the sheet with the rolled dough onto the prepared baking sheet.

Score and cut

Using a pizza cutter or sharp knife, score the dough into desired cracker shapes (squares, rectangles). Prick each cracker a couple of times with a fork to prevent air bubbles. Optionally brush lightly with a little extra olive oil and sprinkle with flaky salt or extra sesame seeds.

Bake

Bake in the preheated oven for 12–18 minutes, rotating the pan halfway through, until edges are golden brown and crackers are crisp. Baking time depends on thickness and oven. For extra crispness, turn off the oven and let crackers sit inside with the door slightly ajar for 10 minutes.

Cool and break

Allow crackers to cool completely on the baking sheet (they will crisp further as they cool). Once cool, break along the scored lines and store in an airtight container for up to 3 days.

Assembly & Serving

Slice the English cucumber into thin rounds about 1/8 inch thick. Arrange cucumber slices and crackers on a serving platter.

Spoon or pipe dollops of chilled cashew cheeze onto the crackers and some onto cucumber slices. Garnish with fresh dill sprigs and a light grind of black pepper if desired.

Serve immediately. Leftover cashew cheeze keeps covered in the refrigerator for up to 5 days; crackers are best fresh but can be stored airtight for 2–3 days.