1 tablespoon chickpea miso OR gluten-free mellow white miso
2 tablespoons melted coconut oil
2 tablespoons nutritional yeast
3 tablespoons water
1 clove garlic (minced)
1/2 teaspoon salt
1 tablespoon minced parsley
1 tablespoon minced basil
1 tablespoon minced chives
1/4 cup finely chopped walnuts
Drain and rinse the cashews. Add them into a food processor fitted with the S blade. Add in the miso, coconut oil, nutritional yeast, water, garlic, and salt. Process until super smooth, scraping down the sides as necessary.
Transfer the mixture into a bowl and stir in the herbs.
Place a fine mesh strainer over a bowl and line it with cheese cloth or a thin dish towel. Spoon the cheese mixture into the cheesecloth. Gather the corners and twist the top gently to form the cheese into a round ball. Place in the fridge overnight.
The next morning, unwrap the cheeseball and form into more of a ball shape with your hands, if needed. Using your hands, press the chopped walnuts into the cheeseball to cover. Serve with your favorite crackers.