Straight from Dr. Neal Barnard's, "The Cheese Trap" - a wonderful, delicious Herbed Cheese Ball!

Cheese Ball:

• 1 1/2 cups soaked, raw cashews
• 1 T nutritional yeast
• 1 T chickpea or other mild miso
• 2 tsps apple cider vinegar or rice vinegar
• 1 1/2 tsps white wine (note)
• 1/2 tsp Dijon mustard
• 1/2 tsp sea salt
• 1 small garlic clove, sliced
• 1 1/2 tsps fresh thyme leaves (note)
• 1 T chopped fresh chives or green portion of green onion (optional)

Coating:

• 3 T chopped raw or toasted nuts (such as pistachios or walnuts)
• 1 T minced fresh chives or green portion of green onion
• 2 T dried cranberries 

To make the Cheese Ball: In a food processor, combine all the ingredients except the thyme and chives and process until mixture becomes smooth. Then add the thyme and chives and pulse a couple of times to lightly incorporate. Transfer to a container, cover, and refrigerate for about an hour.

Combine the coating ingredients on a sheet of parchment paper. Remove cheese ball from refrig and form the cheese into a ball with your hands. (lightly oil hands to make it easier). Then, gently roll the ball around the parchment to pick up the coating. Return to the frig in a covered container until ready to use. Keeps in frig for a week.

Wine Note:  If you don't have white wine, substitute another 1 tsp vinegar and 1/2 tsp apple or orange juice, or 1 1/2 tsp rice vinegar.

Herb Note: If you don't have fresh thyme, do not use dried. Rather, substitute another leafy herb or 1 - 2 T fresh chopped parsley, or just use green/onion chives.