1 cup cashews soaked in hot water for an hour, or microwaved for 3 minutes, then drianed.
1/4 cup diced pimentos drained, and patted dry with a paper towel ( just try and remove as much liquid as you can from them)
1/2 cup triple filtered coconut oil. Filtered coconut oil does not have a coconut flavor to it. If you use regular, your cheese ball will a slight coconut flavor to it.
2 teaspoons light miso paste
1 tablespoon apple cider vinegar
1/2 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoons smoked paprika
1/2 teaspoon salt
1/2 cup vegan shredded cheddar cheese. I prefer Follow your heart brand, or homemade
1/4 cup nutritional yeast
1/4 cup sliced almonds (optional)
Cut onion into quarters, and pulse a few times in your high speed blender, or food processor.
Now, add all of the ingredients, minus the sliced almonds, to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.
Line 2 - 3 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides.
If using almonds, sprinkle some into the bottom the plastic wrapped bowls.
Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top.
Put the cheese balls in the fridge for 2-3 hours to firm up before serving. Store leftover in fridge for up to 5 days.