Preheat the oven to 325°. Grease a mini springform pan with coconut oil.
Drain the cashews and place them in a blender. Add the yogurt, nutritional yeast, tamari and salt, and blend until smooth (you may need to scrape the sides down a few times.
Transfer the mixture to a bowl and stir in the basil and berries.
Transfer the mixture to the springform pan. Bake for 50 minutes, then take the pan out of the oven and carefully remove the cheese from the springform pan. Place the cheese on a baking sheet and return it to the oven for 10 minutes, until the edges are golden and firm.
Let the cheese cool completely before serving with crackers, extra berries and fresh basil for garnish.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/05/25/baked-berry-basil-cheese-vegan-gluten-free/