Soak cashews in water for 4 hours or overnight.
Rinse and drain the cashews.
In a food processor, mix together all of the ingredients (except for the topping) until smooth and creamy. Stop and scrape down as needed.
Take a large piece of plastic wrap, and line the bottom of a small bowl.
Place cheese mix on top of the plastic wrap. Gather up the plastic and form into a ball.
Place the plastic-wrapped vegan cheese ball in the small bowl in the fridge for 4 hours to overnight.
When you take it out, you may need to shape it again into a ball (update the shape).
Add cranberries and crushed pistachios on top and all over.
Serve with your favorite gluten free crackers!