Place cashews in a large bowl and cover with 3 inches of filtered water to soak overnight in the refrigerator.
Drain the liquid, rinse under cold water and drain again.
Place cashews, tahini, coconut oil, lemon juice, sea salt and 2 Tbsp filtered water in a power blender and secure lid.
Blend from low to high until creamy, taking breaks to scrape the sides of the blender with a silicone spatula to ensure everything gets creamed.
Place a strainer over a bowl and line it with 3 layers of cheesecloth. Spoon the cashew mixture into the center of cheesecloth, fold sides of the cloth over the cheese and form into 6 inch spherical loaf. Twist the ends of the cloth and secure with rubber bands or twist ties. Set it in the strainer over a bowl and let it stand for 12 hours at room temperature.
After the 12 hours are up, discard the excess water and chill for at least 3 hours.
Chop the cranberries and dill.
Unwrap the cheese and place it into a bowl. Add the 2 Tbsp of dill into the bowl and mix to combine.
On a 12”X12” piece of parchment or wax paper, place the cheese horizontally in the center to form a log. Use the paper to roll the log neatly into about a 6-inch log.
Combine cranberry and remaining dill in a bowl. Sprinkle onto the cheese log, using the paper to roll the log, ensuring the cranberry and fill adhere to the cheese.
Chill the cheese log, or enjoy right away with a cracker!
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes