Soak the raw cashews in about 2 cups of water for at least 4 hours (I soaked mine overnight).
Drain the cashews completely and add them to a food processor along with the nutritional yeast, lemon juice, 2 tablespoons of water, white wine vinegar, garlic, sea salt, and black pepper. Process for 3-4 minutes or until you have a very smooth cream.
Transfer the cashew cream to a bowl and stir in the chopped basil, oregano, and thyme.
You can either enjoy the cheese as is or line a small colander with tightly-woven cheesecloth, pour the cashew cheese into the cheesecloth, fold the cheesecloth over top, and place the colander over a medium-size bowl so that it is suspended. Then, refrigerate overnight.
Once refrigerated, unwrap the cashew cheese, transfer it to a serving platter, and garnish with sea salt, black pepper, and chopped herbs.