Start with the cashew cheese. Drain and rinse your soaked cashews and add them to the jar of a high powdered blender (or food processor). Add the lemon, salt, herbs and spices and 1 tablespoon of water. Blend and add another tablespoon of water if needed. If draining, add the contents of the blender to a nut milk bag and squeeze the contents into a ball. Wrap the end of the bag around a chopstick and secure with a binder/chip clip. Set over a bowl and let drain overnight.
Assemble the salad. Divide the arugula into 4 bowls. Top with 1/4 of the rest of the ingredients. Crumble the cashew cheese on top and and drizzle with the tahini dressing.