Step 1

Soften the cashews: Add the cashews to a medium pot and cover with water. Put over high heat and bring to a boil. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water. Alternatively, you can soak the cashews, by placing the cashews in a bowl, covering them with water, and allowing the cashews to soak for a minimum of 6 hours or overnight. Drain and rinse before using. Both of these methods will soften the cashews making them easier to blend into a creamy texture.

Step 2

Blend the cheese: Add the softened cashews to a food processor along with the coconut oil, olive brine, garlic, and salt. Blend until smooth, creamy, and sticky, stopping to scrape the sides as needed. You want to make sure you blend this very well so that it gets as smooth as possible. It will likely get warm when blending from the friction. I blend mine for about 5 minutes, stopping to scrape the sides.

Step 3

Form the cheese: Line two molds (I used these), or two small bowls with a square of cheesecloth. Divide the cheese among the two cheesecloth-lined molds. If you are adding fresh herbs, sprinkle them over the cheese and then use a chopstick or something similar to swirl the herbs into the cheese. I like to keep one cheese wheel plain, and the other with herbs. Smooth the top of the cheese with a spatula and then fold the cheesecloth over the cheese. Refrigerate for a few hours or overnight until the cheese has firmed up. Unwrap and enjoy!