A dairy-free product made by blending soaked nuts, typically cashews or almonds, with water, salt, and often live cultures, then straining, pressing, and sometimes aging the mixture to approximate the texture and tang of soft cheeses such as ricotta or cream cheese. It is used as a spread, a melted topping, and a substitute in dishes like vegan lasagna or mac and cheese. Cashew-based versions are common in some Asian cooking, while almond-based versions are more typical in Europe.