Add the cashews to a large bowl and cover them in water until completely submerged and then add some more until you fill the bowl. Let them sit and soak overnight.

Drain and rinse the cashews the next morning and add the to a blender with the garlic, olive oil, apple cider vinegar, salt, yeast flakes and water.

Process until you get a very smooth, creamy sauce.

Scoop the cheeze into a bowl and mix in the dry dill with a spoon. Top with pomegranates and walnuts and serve.

Store the cheeze in an airtight jar in the fridge. It will keep well for up to 5 days.