Heat 2 cups of water in a microwave until simmering, approximately 3 minutes. Pour hot water over raw cashews in small mixing bowl. Soak raw cashews in hot water for at least 1 hour.
Once soaked, drain cashews and pat dry with a kitchen towel.
Add cashews, coconut oil, yogurt, vinegar, nutritional yeast flakes, and salt to a blender. Pulse for several seconds. Then use a spatula to push down ingredients from the side of the bowl and pulse again. Repeat until smooth.
Pour into a sealable container and stir in any add-ins you prefer. Cover and refrigerate for 30 minutes.
Serve over bagels or crackers. Or use it as an ingredient in other recipes that call for cream cheese. Store in the fridge for up to 5 days or freeze up to 1 month.