Paleo Vegan Cheeseball

0 In a medium-size bowl, soak the cashews in filtered water for 6 hours to soften them. 
1 Drain, rinse, and transfer the cashews to a high-powdered blender. Add the salt, lemon juice, garlic powder and 2 tablespoons of water. Blend slowly, stopping and scraping down the sides as needed. Add the remaining tablespoon of water if needed, but be patient. It takes about 5 minutes for the mixture to become smooth. 
2 Place a piece of plastic wrap in a bowl and scoop the mixture into it. Wrap the plastic wrap around the cheese mixture, shaping it into a ball. Twist closed and place in the refrigerator to chill. 
3 Unwrap the cheeseball, place it on a plate and serve with veggies or grain free crackers. 
4 Store leftovers, covered, in the fridge up to 10 days.