Soak your cashews to soften them before blending. A quick method is to boil them on the stove top for 15 minutes, or get the water boiling, then pour it over the cashews in a bowl and place an upside down plate on top to seal the heat and let it sit for 15 minutes.
Once your cashews are softened, drain the water and add the cashews to your food processor. Add all remaining ingredients as well, except for the Italian seasoning, dill weed, and chopped nuts.
Blend until everything is evenly incorporated and the cashews are blended and smooth.
Add the Italian seasoning and dill weed and pulse a few times or mix them in by hand with a spoon. This is to prevent the entire cheese ball from becoming green.
Scoop the cheese ball onto some plastic wrap or a cheese cloth and wrap it up into a ball. Tie the top and place it in a bowl so it holds it’s shape. Set in the fridge for at least 3-4 hours.
Once the cheese ball has firmed up, roll it in chopped nuts. I use a mix of almonds and pecans, very finely chopped. If you want a thicker coating of nuts, you can use more.