Press extra firm tofu for about 15-20 minutes to remove excess moisture and crumble into a food processor.

Add refined coconut oil, water, yellow mustard, extra virgin olive oil, nutritional yeast, lemon juice, and seasonings to the crumbled tofu. Blend for 1-2 minutes until smooth.

Scoop and shape half of the mixture into a ball using plastic wrap; repeat with the remaining mixture.

Chill the wrapped cheese balls in the fridge for at least 8 hours or overnight.

Remove and reshape if needed, then roll each cheese ball in chopped raw walnuts until fully coated.

Serve with an assortment of crackers, fresh fruits, and vegetables.