Raw cashews are the perfect base for vegan cheeses and creams. They have lots of fat (flavor) but feature no dominant taste, so they are perfect for soaking and blending with other spices and ingredients. This recipe has been adapted from Chad Sarno's Cashew Cheese recipe, featured in VegNews. I've added some oil cured olives here for some saltiness and texture and layered it here with fresh chopped tarragon, which adds a clean and herby licorice note.
This also travels well if you'd like to bring along to a potluck or party. Just lay some saran wrap under the ring mold with plenty of overhang and assemble as described in the paragraph above. Once completed, gather the edges at the top and tie off tightly with a twist tie. It holds everything together perfectly until ready to serve.