soak the cashews in water for a few hours or in hot water for a few minutes (or not at all if you own a high speed blender).
Melt the cocoa butter in a bain-marie (a small pot over a larget pot with boiling water).
Drain the cashews, and place in a blender along with the rest of the ingredients. Blend until smooth and pour into small molds with kitchen paper towels in them (see above picture). The paper towel is critical here, it will absorb the extra water and leave us with a perfect textured cheese.
Place in the fridge for about an hour, remove the paper towels, and serve.
Optional improvements: You can put any of the following into the cheese after blending it and before placing it in the fridge to make it extra special: minced garlic, roasted garlic, dill, dried figs, dried tomatoes, olives, or whatever you like, or you can top it with sesame or za'atar (or other toppings) as in the above pictures.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%92%d7%91%d7%99%d7%a0%d7%aa-%d7%a7%d7%a9%d7%99%d7%95-%d7%98%d7%91%d7%a2%d7%95%d7%a0%d7%99%d7%aa-%d7%91%d7%a1%d7%92%d7%a0%d7%95%d7%9f-%d7%91%d7%95%d7%a8%d7%a1%d7%9f/