Place cashews in a bowl and cover with warm water. let the soak for several hours.
Once soaked, drain cashews and add to food processor. Add oil, nutritional yeast, lemon juice, amino acids, garlic, dry ranch seasoning, worcestershire sauce and green onion. Blend until smooth and creamy. Add a little water if necessary to achieve creaminess.
Taste and adjust seasoning as needed, add lemon zest for tartness, nutritional yeast for cheesiness, salt and pepper for taste.
Place mixture in a cheesecloth or a clean, fine absorbent towel. Gather the corners and twist to wick moisture away. Secure the top with a rubber band. Place in a strainer over a medium bowl. Refrigerate 6 hours or overnight.
Once chilled and hardened, reform into a ball and roll in chopped pecans.
Serve with crackers, vegetables or pita crisps. Enjoy!