Drain the cashews and put in the blender with half of the coconut oil.
Slowly add the rest of the coconut oil until the mixture is creamy (still firm - it should be firm like sour cream or hummus).
Add half of the culture, yeast, and salt.
Add the rest of the ingredients as per your taste.
Scoop the mixture into a bowl and put in the fridge for 3-24 hours. (Consider preparing dukkah spice ahead of time.)
When ready, rub some coconut oil on your hands (it prevents stickiness) and roll the cheese into balls. Roll the balls in the dukkah and put back in the fridge for a minimum of 30 minutes.
**It’s really easy to create the culture that gives cheese that sort of sour, savoury taste. Put ¼ cup of rice with 2-3 cups of water in large mason jar and cover with cheesecloth. Strain the rice daily until the rice starts to sprout. Once the water is cloudy and the rice has sprouted, discard the rice and put the culture in the fridge or use immediately!
Combine all ingredients in a bowl.
Set aside to be used with cheese.
Preheat the oven to 375 degrees Fahrenheit.
Drizzle half of the coconut oil on the eggplants and put in the oven until they are browned and soft (20 minutes).
Take the eggplant out and drizzle the rest of the oil and top with salt and pepper. Return to the oven for another 10-15 minutes.
Serve the hot eggplant with the cheese balls!