Makes one 3 1/2" round Cheese Ball
Place the cashews in a saucepan and cover with water. Bring to a boil then reduce the heat to low and simmer, uncovered, for 10 minutes.
Drain the cashews (discard the soaking water) and rinse with cool water, then drain again. Place the cashews into your food processor, along with the lemon juice, water and vinegar. Process until creamy and smooth, stopping the processor to scrape down the sides as necessary. This will take several minutes. Just keep processing and scraping down the sides until it gets really creamy and smooth.
Add the almond flour, nutritional yeast, onion powder, salt, garlic powder, dill, black pepper and smoked paprika, then process until completely smooth.
Add the parsley and green onion and pulse 4 - 5 times to blend them into the mixture.
Line a small bowl with a piece of plastic wrap large enough to cover the inside of the bowl and overlap the edges. Scoop the mixture into the lined bowl, then bring the plastic wrap up and over the mixture and twist to close the opening. Use your hands on the outside of the plastic wrap to shape the mixture into a ball. Place the wrapped ball back into the bowl and refrigerate at least 3 hours.
Once chilled, unwrap the ball and roll it in chopped pecans, pressing the pecans onto the outside of the Cheese Ball so they stick well. Place the Cheese Ball onto your serving plate and store, covered, in the fridge until you’re ready to serve.
Serve with crackers.
Alternative to plastic wrap -- wrap in cheesecloth, form the ball, then store in an airtight container per recipe directions.