Soak cashews in water for 4-12 hours.

Drain the soaked cashews and rinse thoroughly.

Drain cashews again completely.

In a food processor, combine the drained cashews with miso and enough filtered water to cover them.

Pulse the mixture until small chunks form, resembling the texture of cottage cheese. Avoid blending until smooth.

Pour the mixture into a 1-quart canning jar.

Cover the jar with cheese cloth secured with a rubber band.

Place the jar in a warm location (e.g., above the fridge, near a warm stove, or in a dehydrator set at 90 degrees) for 6-12 hours. Do not ferment for longer, to prevent rancidity.

Drain the liquid from the mixture through cheesecloth.

Process the mixture through a juicer using a blank or collect both the 'liquid' and 'pulp'.

In the food processor, combine the juiced mixture with lemon juice, olive oil, and salt.

Add a few tablespoons of filtered water for a smoother consistency, if desired.

Transfer the cream cheese to a container.

Keep refrigerated until ready to serve.