Soak cashews in water overnight or in hot (almost boiling) water for at least an hour. Once softened, rinse and drain soaked cashews.
In a medium sauce pot over medium heat, add the olive oil. Once hot, add the rosemary, thyme, sage and garlic. Bloom for 30 seconds to 1 minute, or until the herbs are aromatic and the garlic is golden. Remove from heat and set aside.
Combine all ingredients in a blender or food processor: drained cashews, herbs and garlic with the oil, lemon juice, nutritional yeast, sliced chives, miso, pepper. Blend mixture until it is a spreadable consistency. Scrape down sides of the food processor with a spatula as needed. You may need to add water, one tablespoon at a time, as needed to thin the cream cheese.
Taste for salt and lemon juice. Transfer to an airtight container and refrigerate for 4-5 days. After refrigerating for 4 hours you can mold the cream cheese into a shape and coat it with additional chives, red pepper flakes and black pepper (optional).
Soaking cashews: Soaking the cashews helps soften them and makes them easier to blend. Soak cashews in very hot water for an hour or in cool water overnight or up to 24 hours. The longer they soak the easier they will be to blend.
Herbs: One tablespoon fresh herb can be replaced with 1 teaspoon dry. Other delicious options: basil, oregano, parsley, etc.
Storage: For best quality, keep refrigerated in an airtight container for 4-5 days.
Freezing: Cashew cheese freezes well. Just transfer to a freezer safe container rand freeze for up to 3 months. Let thaw overnight in the fridge before using.