Important: I would suggest prepping this 2 days before you want to eat it, for the best results. You must soak the cashews 12 hours or so. I soaked mine about 16 I think. You should literally be able to crumble them after soaking, that's how soft you want them. Trust me on this and don't skip this step. I tried a quick boil method with the cashews and it was not as silky smooth or best in flavor. This recipe uses very little water, so trying to skip the long soaking method will affect the results. I also did not have luck in my Vitamix because of the less amount of room compared to a food processor.
After your cashews have soaked, drain them well and add to a food processor. Add the water, lemon juice, pickle juice, apple cider vinegar and salt. Process until a somewhat smooth paste forms. Scrape the sides down well and process again. It doesn't have to be perfectly smooth at this point, because you will be processing again.
Now, add the dried strawberries and syrup. Process until mixed, scrape down the sides and process again for several minutes. You are going to have to scrape down the sides a few times to get everything combined and then let it run a few minutes until completely smooth. Do not stop until you have it completely smooth. This will setup nice, thick and creamy just like traditional cream cheese.
Scrape all that amazing strawberry goodness into a container and let it sit to chill for several hours. It will taste flipping amazing straight out of the processor, but even better after it has chilled and set some more.
Serve on a bagel, toast, straight with a spoon or for an amazing breakfast/dessert, stuff it inside the most amazing Sweet Chocolate Crepes!
Nutrition: I didn't really know how many servings to state this as, since it will be all dependent on how much you load the cheese on your bagel or the purpose you use it for, but it will give substantially enough for at least 6 bagels, so that's how I calculated it. 161.7 calories, 10.35 g fat, 4.3 g protein, 14.7 carbs, 7 g sugar, 75.6 mg sodium