Soak the cashews in filtered water for 2-3 hours. Drain and rinse the cashews in fresh. 

Place the cashews in your food processor (or high speed blender) and add the water, garlic, lemon, sea salt, and nutritional yeast. Blend on high until smooth and creamy (Be patient – will take at least several minutes.) This should result in a smooth, creamy consistency, but if you feel you want to thin it further, add more water, one tablespoon at a time. 

Done! Heat up and serve with your favorite vegetables, zucchini noodles, or gluten-free pasta. Store leftover sauce in the fridge and use within a week or so.