• 1 1/2  - 2 cups raw cashews, boiled in water for 10-15 minutes, then strained
• 2 packed tablespoons sun dried tomatoes, cut into small strips 
• 1/4 cup nutritional yeast
• 1 heaped tablespoon mellow white miso [omit for a paleo version, and add extra coconut oil if necessary]
• 1 tablespoon raw apple cider vinegar
• 1 teaspoon sea salt
• 1 teaspoon onion powder
• 1/2 - 1 teaspoon deli-style mustard
• 1/4 teaspoon turmeric
• 1/2 cup organic unrefined coconut oil, melted
• -------------------
• Garnishing ideas: 
• Dried thyme, dried cranberries, dried basil, dried oregano, sliced almonds, crushed pecans

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. 

4) If you wish to garnish the cheese ball, spread out desired garnish ingredients on a cutting board or clean surface. Roll the cheese ball put over the mixture. You can be pretty creative here, so I'd love to hear your ideas in the comments!

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 robust or spicy red, like a Syrah. 

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