Soak the raw cashews in boiling water for about 15 minutes, then drain well.
Transfer the soaked cashews in a blender alongside the vegan milk, garlic powder, onion powder, salt and coconut oil. Blend until very smooth, then transfer to a bowl.
To the creamy cheese mixture, add the green pepper, green onion, pineapple and cherries. Stir to combine.
Cover a small round bowl with saran wrap. Transfer the creamy mixture inside the covered bowl and press with a spatula so it's well distributed into the bowl. Cover with more saran wrap and transfer to the fridge for at least 4 hours (but overnight is best).
When ready to serve, remove the top saran wrap, then flip the bowl over a large serving plate and remove the other piece of saran wrap to completely unmold the cheese ball. You should have a dome shaped spreadable cheese dip that holds well. You can cover the cheese ball with crushed nuts such as walnuts or pecans and place crackers around the cheese ball and dig in with crackers. Enjoy!