Place the cashews in a bowl, cover with warm water and soak for several hours.
Once soaked, drain cashews and add to food processor. Add oil, nutritional yeast, lemon juice, amino acids, green onion and pineapple. Blend until creamy and smooth. 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. You could add 1 tsp of maple syrup for sweetness, if desired.
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 all and roll in cranberries and pecans.
Serve with crackers, cinnamon tortilla chips, or graham crackers. Enjoy!