Drain and press a block of tofu, getting out as much liquid as possible.
Add the pressed tofu to a food processor along with 2 cloves of garlic, 3 tablespoons of nutritional yeast, and 1 1/2 teaspoons of salt, then blend until combined.
Add 1/2 cup of hot melted coconut oil, 2 teaspoons lemon juice, and 2 teaspoons apple cider vinegar, then blend again for 1 minute until the mixture is very creamy. Scrape the edges with a rubber spatula and blend again making sure everything is incorporated.
Add 4 tablespoons fresh chopped herbs and pulse a few more times to mix them in.
Line 2 small bowls with plastic wrap and put 1/2 of the cheese mixture in each bowl. form into a ball and wrap it so that it's airtight. Place in the fridge for at least 3 hours to set completely.
Chop 1/4 cup of pistachios, 2 tbsp cranberries, and 2 tbsp fresh parsley (or any other nuts and herbs that you wish) and put them on a plate. While the cheese is still wrapped, reshape it if needed, then remove the plastic and roll in the nuts and herbs until completely coated.
Notes
This vegan cheeseball works best if made a day ahead so that the flavors are allowed to bend and the ball sets firm.
For a sharper cheese add 1 tablespoon of tahini plus an additional teaspoon of lemon juice and 1 extra tablespoon of nutritional yeast.
Add 1/2 teaspoon smoked paprika for a smoky cheese flavor.