To make this dip, first you'll want to access if you need to soak your cashews in water or not.
If NOT soaking the cashews (only if using a high-powered blender), add the DRY cashews to the blender with the nutritional yeast and blend until it resembles a powder, 10 seconds or so. Then add all remaining ingredients and blend until smooth.
If you need to soak the cashews overnight (if not using a high-powered blender), drain cashews before adding to the blender. Then add all remaining ingredients on blend until smooth.
You may need to add a little extra water and stir to get it to combine evenly, but a 1/2 cup water works perfectly for me.
Serve this dip with chips, or as a quesadilla base for cheese. This recipe makes about 1 1/2 cups, or 6 servings. It will last about a week in the fridge, in an airtight container.