Drain and rinse the cashews. Place them in a food processor along with tomatoes, nutritional yeast, tahini, vinegar, mustard, & spices and blend until smooth. With the motor running, slowly add coconut oil until completely incorporated. Transfer to a large bowl. By hand stir in the minced jalepenos until well combined. Transfer to an airtight container and refrigerate for at least 4 hours, until the cheese is firm enough to mold.
Once moldable, shape the cheese into a ball or wheel, top with sliced jalapenos, and serve with fruit and crackers.
Serving and Storing – Keep this cheese wheel in the refrigerator until ready to serve. It will get soft if it sits out too long. Store in the refrigerator in an airtight container for up to five days.
Recipe Tips
- If you’re short on time, you can speed things up by pouring boiling water of the nuts and letting them soak for just one hour.
- A quality food processor is important. You want to get the cheese as creamy as possible and not all food processors can do that.
- Make sure to let the cheese blend for 5-10 minutes in the food processor so that it’s very smooth.
Variations - For a less spicy version, omit the jalapeños.
Calories: 183kcal | Carbohydrates: 6g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Sodium: 204mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1.4mg