Place cashews in a medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse cashews under cold running water and drain again.

Purée cashews, lemon juice, olive oil, garlic, salt, and 1/2 cup cold water in food processor 6 minutes, or until very smooth and creamy.

Place a large strainer over a bowl, and line with triple layer of cheesecloth. Scoop cashew mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into an orange-sized ball and squeezing to help extract moisture. Secure with a rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.