Slightly altered from Somer McCowan at Vegedout.com
1 1/2 cups raw cashew pieces, soaked in water for 1-2 hours or overnight.
2 Tbsp dry pack sun-dried tomatoes (bright red if possible, for best color results), snipped into small pieces with kitchen scissors then soaked with the cashews
1/2 cup organic refined coconut oil, warmed to room temperature
1/2 cup chopped pecans or walnuts (optional)
1/4 cup nutritional yeast
2 Tbsp dry sherry or water
1 heaping tsp mellow white miso paste (use chickpea miso for soy free)
1 Tbsp raw apple cider vinegar
1 tsp each salt & onion powder
1/2 tsp each dry ground mustard powder & paprika
1/2 tsp turmeric
Dash of cayenne pepper
End result will be a completely smooth mix. Using a Vitamix or blend-tech this might take 2-3 minutes with all the ingredients. In a food processor, it might take up to 10 minutes. Place the soaked, rinsed and drained cashews and tomatoes in a food processor or high speed blender. Pulse to get this started. Add all other ingredients except nuts and blend well, scraping down sides as needed. Put the soft cheese into a container that holds at least 2 cups. Cover and refrigerate 4-6 hours or overnight. Scrape the cheese out of the container to form a log or ball or 2 balls. Roll in nuts for best presentation. Serve with crackers.