Vegan Garlic and Herb Cheese

1 You need to soak your cashews first. Soak them in either cold water for 8-12 hours. I like to do it over night. Or in boiling water for 30 minutes-1 hour.
2 When ready to make the cheese, drain the cashews and add them to a blender with the tahini, coconut oil, lemon juice, water, and salt. 
3 Blend on high, scraping down the sides as needed until the mixture is completely smooth. It may take a few minutes, depending on your blender. 
4 Once the cashew mixture is smooth, scoop mixture into a bowl. 
5 Add the parsley, garlic powder, black pepper and green onions to the bowl. Stir to combine with the cashew cheese. 
6 Put the cashew cheese in the fridge. Let it chill for at least an hour or two and the cheese will firm up and be the perfect texture! 
7 Serve with all your cheese platter favorites! Keep the cheese covered in the fridge until ready to serve. The cheese will keep in the fridge for about a week or so.