Soak cashews (and sun-dried tomatoes if not soft) in hot water for about 10 minutes.
Add all ingredients except sliced almonds to food processor and process until smooth (about 5 minutes).
Take saran wrap and wrap cheese mixture into a ball.
Put ball into the refrigerator and refrigerate for about 20-30 minutes until hardened enough to keep its shape.
Unwrap ball and roll it in almonds.
Put ball into a sealed container and place back into the refrigerator for a few hours to fully harden.
Because coconut oil is solid below 76 degrees, it's best to take the cheese out of the fridge about a half hour to an hour before serving so that the cheese is more spreadable. If you're in a rush, you can microwave the ball on low for about 20-30 seconds.
The cheese will last up to 7 days in the fridge.