Begin by pressing the extra firm tofu to eliminate excess moisture, then crumble it into a food processor.

Add the melted coconut oil, water, mustard, olive oil, nutritional yeast, lemon juice, sea salt, onion powder, garlic powder, and black pepper to the food processor. Process until smooth and creamy.

Transfer the mixture onto cheesecloth or plastic wrap, shape into a ball, and secure tightly.

Chill in the refrigerator for at least 4 hours, or overnight for better results.

Once chilled, unwrap and roll the cheeseball in the chopped walnuts until well-coated.

Serve on a platter with crackers, veggies, or apple slices.