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1
Pour the soaking water off the cashews and sun-dried tomatoes and then rinse them with fresh purified water.
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2
Drain well.
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3
Place the cashews and the tomatoes in a food processor or high powered blender and pulse until they start to form a paste, scraping down the sides as necessary.
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4
Add all of the seasonings and pulse until thoroughly combined.
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5
Add the coconut oil.
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6
Blend or process until the mixture is completely smooth, scraping down the sides occasionally.
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7
This process takes up to 10 minutes in a food processor and a few minutes in a power blender.
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8
Scrape the soft cheese into a container.
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9
Cover and refrigerate for 4-6 hours or until the cheese is quite firm.
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10
Scrape the cheese out of the container and place onto a clean surface.
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11
With your hands, form the cheese into a ball.
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12
See note below for topping/variation ideas.
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13
Notes
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14
The organic unrefined coconut oil does leave a very slight coconut flavor in the finished product.
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15
If you prefer, you can use refined coconut oil for no coconut aftertaste.
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16
The cheese ball can be served as is or rolled in any variety of chopped nuts and or herbs.
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17
I used sliced almonds, but walnut pieces or pecan pieces with some fresh minced parsley, thyme or sage would be amazing.
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18
The cheese ball gets softer as it reaches room temperature, so its best if its kept chilled until immediately before use.
