Soak cashews in water overnight or in hot (almost boiling) water for at least an hour. Once softened, rinse and drain soaked cashews.
Stir together olive oil and herbs (basil, rosemary, thyme, oregano) in a small bowl. Heat in the microwave until hot, about 15 seconds.
Combine all ingredients in a blender or food processor. Blend mixture until it is a spreadable consistency. It should be spreadable, but not so thick that it can be cut in half. Scrape down sides of the food processor with a spatula as needed. Add additional apple cider vinegar to thin the cream cheese, if needed.
Store refrigerated in airtight container for up to one week.
1 and ½ teaspoons fresh herbs can be replaced with ½ teaspoon dry herbs.
Lemon juice can be replaced with apple cider vinegar as needed.