Step 1

Place the raw cashews into a bowl and pour over boiling hot water from the kettle. Leave them to soak for an hour.

Step 2

Drain the cashews and add to the blender along with lemon juice, coconut oil, miso paste, salt, paprika, cayenne pepper, dijon mustard, nutritional yeast, crushed garlic and water and blend until smooth.

Step 3

Transfer the mixture to a mixing bowl and stir in fresh chopped basil and 1 Tbsp of chopped chives.

Step 4

Line a small bowl with plastic wrap and spoon the mixture into the bowl. Twist the plastic wrap to seal it, creating a ball shape.

Step 5

Place the bowl with your cheese ball into the freezer for 1 hour to set.

Step 6

While the cheese is setting, crush roasted and salted almonds and place them into a wide bowl.

Step 7

Add the remaining 1 Tbsp chopped chives and mix in with the crushed almonds.

Step 8

After 1 hour remove the cheese ball from the freezer and gently remove the plastic wrap.

Step 9

Gently roll the cheese ball in the crushed almonds and chives, making sure the ball is evenly coated.

Step 10

Return the cheese ball to the small bowl that it set in and refrigerate for 30 minutes or until you're ready to serve.

Step 11

Serve with crackers, breads, veggies or tortilla chips.