Place 5 cups of water in a large bowl and add the cashews. Soak for at least 2 hours.
After soaking the cashews, drain and discard the soak water. Place the cashews in a high-powered blender.
Add the lemon juice, nutritional yeast and onion granules. If using the cashew cream for something sweet, omit the nutritional yeast and onion granules.
Blend on high until the cream cheese is smooth and creamy. Depending on the blender, this can take anywhere from 1-3 minutes.
Store in an airtight container in the fridge for 3-5 days.
Serve with bread or crackers, or use as you would any other flavorful cream cheese.