In a medium saucepan, bring water to a boil. Add cashews and cook for 20 minutes until soft. Rinse them with cold water or soak them overnight (see note). Set aside when done.
Add garlic, nutritional yeast, olive oil, lemon juice, lemon zest, and salt to a food processor. Process until creamy. Add parsley, dill, cashews and herbs (chives, basil, marjoram, or thyme), if desired. Process until smooth, and transfer to a small serving bowl.
Serve cold with whole wheat crackers or vegetables.
*Alternative method: place cashews in a container and add enough cold water to cover them. Place a lid on the container, and refrigerate for up to 12 hours. Leftovers can be refrigerated up to 5 days in an airtight container.
Serving size: 1 tablespoon Calories: 80 calories, Fat: 7 grams, Saturated fat: 1 gram, Carbohydrates: 4 grams, Sugar: 1 gram, Sodium: 2 milligrams, Fiber: 0.5 grams, Protein: 3 grams, Cholesterol: 0 milligrams