Lemon Basil Cashew Cheeze

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1 cup raw cashews, soaked in water for 30 mins or overnight

2 garlic cloves, peeled

1/4 cup fresh lemon juice

1 tbsp Dijon mustard

1/4 cup vegetable broth or water (or more as needed)

1.5 cups fresh basil leaves (lightly packed)

1/2 cup nutritional yeast (gives the cheese flavour)

3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper

1/2 tsp onion powder (optional)

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