Soak cashews:

Quick method: Cover cashews with boiling water and let sit 15 minutes.

Traditional method: Soak in room-temp water 4–6 hours or overnight, then drain.

Drain cashews and add to a blender with ¾ cup fresh water, lemon juice, garlic powder, and salt.

Blend until silky smooth, adding a tablespoon of water at a time if you want it thinner (for drizzling) or leave it thicker (for dolloping).

Keeps up to 5 days in the fridge or 1 month in the freezer.