2 cups cashews, boiled in water for 10-15 minutes, then strained

1/4 cup nutritional yeast

3/4 - 1 whole lemon, juiced

1/4 of a lemon, zested

2 cloves garlic

1 tsp onion powder

1/2 tsp dried oregano leaves

1/2 cup coconut oil

2 tbsp apple cider vinegar 

2 tbsp agave or honey (if beegan)

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Garnishing ideas:

For this recipe, I used dried thyme.

1) After the cashews have cooled, blend all of the ingredients together, scraping down the sides of your blender as necessary, until the mixture becomes smooth and creamy. Depending on the power of your blender, this process can take 10-15 minutes or more. 

2) Pour out the mixture into a a container or bowl, and let it sit in the refrigerator for 1-2 hours or more. 

3) Take out the mixture and roll it into a ball. When I made this recipe, I shaped it into an oval and flattened it at the top. 

4) If you wish to garnish the cheese ball, spread out desired garnish ingredients on a cutting board or clean surface. Roll out, or if sculpted into a flatter shape, lightly press the cheese ball over the garnish mixture. 

5) The cheese ball will get pretty soft with all of your handiwork by now. Wrap it up in saran wrap and place it back in the refrigerator to firm up for another hour or two. 

6) Serve and enjoy!
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Wine: pairs beautifully with any mellow whites, dry sherries, or even mead.

Note: This cheese ball lasts for a one to two weeks or so, but you can expect it to be devoured quickly!