Line a sieve with a double layer of cheesecloth and place over a large mixing bowl.

Combine the cashew milk and lemon juice in a deep saucepan and cook over medium heat until it foams up and starts to curdle, about 5 minutes. Pour into the cloth-lined sieve and let sit until cooled, about 10 minutes. Squeeze all the liquid out of the curdles and discard the liquid.

Place the curdles in a blender or food processor with the coconut cream. Blend on high speed until the mixture is consistent and fluffy, about 2 minutes.

Scrape the mixture into a covered container and refrigerate for at least 30 minutes or up to one week.