For the Cashew Garlic Cream, place cashews in a small bowl and let stand covered with water for about 2 hours.
Drain through a sieve and collect the soaking water. Place cashews and a little of the soaking water in a tall container and blend with a blender until creamy.
Add more of the water if necessary. Wash and dry the wild garlic leaves. Place a few on top of each other, roll up tightly and cut into thin strips.
Mix the cashew cream with wild garlic and season the cashew and wild garlic cream with salt and lemon juice.