Place the cashews in filtered water in a small bowl. Cover and refrigerate overnight.

Lightly oil a 4 x 2-inch pan with coconut oil.

Drain the cashews. In the pitcher of a Vitamix, place the cashews, aquafaba, salt, coconut oil, and truffle oil. Process first on medium speed, using the plunger to evenly distribute the mixture. Gradually increase the speed, stopping intermittently to redistribute the mixture until the it is smooth.

Transfer the mixture to the prepared pan and smooth out the top with a rubber spatula. and cover with a round of parchment paper cut to fit the pan.

Dehydrate for 24 hours at 90 degrees. Transfer to the refrigerator for 24 hours.

Run a sharp knife around the edges of the mold. Turn the cheese out on to a cutting board and remove the sides. Using the wide flat side of a large knife, run the flat edge under the metal round, pressing upwards to separate the round from the cheese. Smooth the cheese surfaces with rubber spatula If desired, place in a humidifier for 1 to 3 weeks. Rub fine sea salt over your cheese after a few days and then repeat every few days or so to prevent black mold from appearing.

Serve.