Soak your cashews overnight in water. Then drain and rinse them. This step will make the cashew cheese smoother. 

In a high power blender or food processor combine: 2 cups of cashews, the juice of one lemon, 1/2 tsp salt, 1 tsp nutritional yeast flakes, and 2 tbsp water. Combine until smooth. You may have to stop and scrape down the sides of the blender. This step takes me about 10 minutes to get a smooth mixture in my Vitamix. 

Add the red pepper flakes and chopped sun dried tomatoes to the blender and process to mix in completely. 

Plate your cashew cream cheese and top with 1/2 cup of pepper jelly. If you want to loosen up the pepper jelly microwave it for about 15 seconds but that will cause the jelly to separate some. Optional garnish with red pepper flakes and a sprig of parsley. Serve with crackers.