Place raw cashews in a large jar or bowl. Pour in water to cover by two inches. Cover. Let cashews soak for from 4 to 6 hours. Drain and rinse.
Place cashews, ⅜ cup water, preserved lemon juice, kombucha vinegar, garlic and salt in a blender or food processor. Blend until smooth and creamy.
Transfer puréed nuts to a clean glass jar with a capacity of at least 2 cups. Set aside at room temperature. Taste daily. When the cashew cheese has filled at least somewhat with bubbles and you like the flavor, move the jar to the refrigerator, where it will thicken a bit. The cashew cheese tastes best when eaten within a week.