Cover cashews with plenty of water. Soak for 12 hours.
Drain and rinse cashews. In a blender, blend everything, except water and xanthan gum. Slowly add the water, adding just enough so you can get a smooth texture. Scrape sides often. Blend for several minutes until velvety smooth. Slowly sprinkle in xanthan gum while blending.
Using a double layer of cheesecloth, spoon the cream cheese mixture in center of cloth. Tie with piece of string. Extend this on a wooded spoon or utensil over a bowl, so any liquid can drain. Let drain at room temperature for 24 hours. Store in refrigerator.