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In a shallow bowl, add the non-dairy yogurt, brine, miso, and oil. Mix really well until the miso fully mixes in. Then add the nutritional yeast, garlic powder, onion powder, black pepper, and salt, and mix again until well combined. Mix in the fresh and pickled jalapeños. Then, add in the almond flour, and mix well, pressing to break down any lumps from the almond flour. The mixture should become nicely homogeneous and sticky. You don’t want it to be too dry. If it is, add a bit more brine from the jalapeño jar and another few teaspoons of non-dairy yogurt. Mix everything well and let the mixture sit for a few minutes to allow the almond flour to absorb the moisture. Meanwhile, preheat your oven to 225° F (108° C).
Wet or grease your hands, bring the dough together, and shape it into a ball. Place the ball on a parchment-lined baking sheet or small, lined baking dish. Brush the surface with a little oil and sprinkle with paprika and nutritional yeast. This is optional, but it adds nice flavor to the cheese ball. Bake for 18 to 20 minutes, until the outside of the ball feels dry. Remove from the oven, and your cheese ball is ready. Make your platter, and place the warm cheese ball in the center. Top with fresh jalapeños or a drizzle of olive oil, if you like, and enjoy.