Ingredients:

310g cashew nuts
60ml water
1 tsp salt
2 tbsp coconut oil
1 tbsp nutritional yeast
1 lemon
1 garlic clove
handful of fresh parsley
chives

Directions:

Boil cashews in water for 15 minutes (or soak them in cold water overnight). Drain the cashews. Blend them in a liquidizer with 30ml of fresh water until you have thick, smooth, creamy paste.

Add the remaining 30ml of water, the salt, coconut oil, and nutritional yeast. Squeeze in lemon juice. Add peeled garlic and blend again.

Transfer the mixture to a bowl. Mix in finely chopped parsley leaves and chives. Lay out a large piece of cling film on a clean surface and spoon the mixture into the middle. Fold over the cling film and form cheese into a log, squeezing out any air. Refrigerate until set, at least for 2 hours.