In your food processor, grind the cashews to a fine powder. Add the cashew flour to a medium mixing bowl, stir in the water, and blend well. Allow mixture to rest for 15 minutes.
Stir in the vinegar and mix well. Allow the mixture to rest for another 15 minutes.
Zest and juice the lemon into the bowl with the cashew mixture and mix well, set aside.
Wash your apricots well. Then halve them lengthwise and remove the pits.
Finely dice 2 whole apricots. Add these apricot pieces to the bowl with the cashews, and mix well.
Add half of the chopped flowers to this mix (reserve the other half for garnish) and all of the chopped leaves to the mix. Blend well—this is your "chèvre" mix.
Use a melon baller to scoop out the centers of the remaining apricot halves. Be sure not to pierce the outer skin. Finely chop the apricot flesh that you have just removed and reserve these pieces for garnish.
Use the melon baller to scoop some of the chèvre mix into the hollowed out apricot halves. Evenly garnish with the reserved chopped apricot pieces and reserved chopped flowers over the top.