Drain and rinse soaked cashews and almonds.

In high-speed blender, combine cashews, almonds, lemon juice, apple cider vinegar, sea salt, turmeric, garlic powder, onion powder, nutritional yeast (if using) and a little water. Blend until smooth, scraping down sides of blender as needed. (Note: Consistency should be very thick.)

Transfer blended “cheese” to large bowl.

To bowl, add pecans, chopped chives, half of the balsamic walnuts and half of the dried cranberries; Mix until fully combined.

Place remaining balsamic walnuts and cranberries on a plate.

With hands, form mixture into a ball. (Note: Wearing kitchen gloves helps keep mixture from sticking to hands.)

Roll cheese ball in nut and cranberry mixture, pressing gently so every side is fully coated. Drizzle with honey or maple syrup, if desired.

Refrigerate 20-30 minutes to firm up before serving with crackers.

Refrigerate up to 4 days in glass container. Cheese ball can be frozen until ready to serve.