If you haven't already, get a medium pot of water boiling. Add the cashews and remove from the heat. Allow to soften in the hot water for 1 hour. Drain, rinse, and drain again.
Place the soaked cashews, melted coconut oil, lemon juice, water, tahini, and sea salt in a high speed blender. Blend the contents until completely smooth scraping down the sides as needed.
Line a strainer with 3 layers of cheesecloth and pour blender contents into the cheesecloth. Gently mold the goat cheese into a log twisting the ends shut and holding them in place with twisty ties. With the cheese log resting in the strainer, allow it to sit out at room temperature for 12 hours.
Once the resting time has finished, remove the cheese log from the strainer and place it, still wrapped, on a plate. Chill the log for at least 3 hours.
In a shallow dish, place chopped apricots. Roll the goat cheese log in the chopped apricots, gently pressing them into the log if necessary.
Store in the refrigerator or serve immediately with crackers.