Soak the cashews in hot water for 30 minutes. Drain and rinse.
Put the cashews, cream cheese, dried cranberries, nutritional yeast, lemon juice, onion powder, and thyme in a food processor and process until smooth and creamy. Alternatively, you can use a blender but you'll probably have to scrape down the sides a few times while blending.
Scoop the mixture in the center of a large piece of plastic wrap.
Wrap up into a ball and place in the fridge for at least 6 hours. 12+ hours is best, and it can stay in the fridge for up to 2 days.
Unwrap the cheese ball, place on a plate, and mold it into a more uniform sphere if necessary.
To coat, simply press in the pistachios and cranberries.
Serve with crackers, toasted bread, apple slices, or whatever your heart desires!