Drain and rinse the cashews and sun-dried tomatoes. Transfer to a food processor and blend until they begin to form a paste, scraping down the sides as necessary. Add nutritional yeast, hot sauce, tahini, vinegar, and Buffalo Spice Mix and blend until well combined. With motor running add coconut oil and blend until smooth. This can take up to 10 minutes. Transfer into an airtight container and refrigerate for 4 hours, until hard enough to mold.

Meanwhile preheat the oven to 300F. To make the coconut bacon combine all the ingredients in a small bowl, stirring together until coconut is evenly saturated. Spread evenly onto a parchment-lined baking sheet and bake 10-15 minutes, stirring every 5 minutes, until evenly browned and crisp. Allow coconut to cool completely on the baking sheet.

Once cheese is hard, shape the cheese into a ball using your hands. You can also use a small (greased) bowl as a mold to shape the cheese into a dome. Roll cheese in coconut bacon and serve with crackers, chips, or vegetables.

Store in the refrigerator.