Soften the nuts: Add the almonds and cashews to a medium pot and cover with water. Put over high heat and bring to a boil. Boil for about 15 minutes until the cashews are tender. Drain and rinse with cold water. Alternatively, you can soak the almonds and cashews, by placing them in a bowl, covering them with water, and allowing the nuts to soak for a minimum of 8 hours or overnight. Drain and rinse before using. Both of these methods will soften the cashews making them easier to blend into a creamy texture.

Blend the cheese: Add the softened almonds and cashews to a food processor along with the coconut oil, lemon juice, white miso paste, olive brine, oregano, and salt. Blend until smooth, creamy, and sticky, stopping to scrape the sides as needed. You want to make sure you blend this very well so that it gets as smooth as possible. It will get warm when blending from the friction, and the cheese mixture will get sticky. I blend mine for about 5 minutes, stopping to scrape the sides. (You cannot over-blend this).

Form the cheese: Line a small bowl or container with plastic wrap. Pack the cheese into the lined dish. Smooth the top of the cheese with a spatula and then fold the plastic wrap over the cheese. Refrigerate for a few hours or overnight until the cheese has set and firmed up, or pop it in the freezer for 1 - 2 hours.

Serving/ storing: once the cheese is firm, unwrap and enjoy! Serve with crackers, in a salad, or in any dish you like. The cheese will get softer as it warms up. Store leftover cheese tightly wrapped in the fridge for up to 1 week or you can freeze it.