I DID IT!!! Perfected (well, sorta, I won't say it's actually "perfect" yet) but I did come up with a vegan "cream-cheese" sorta thing that's reasonably "cheesy", creamy, spreadable and AWESOME to make into those cool-looking 1970's style "cheese logs" or rolls for parties...
3 Tbsp coconut oil, melted
3 Tbsp fresh-squeezed, strained lemon juice
a pinch of finely grated lemon rind
1 Tbsp tahini
1 3/4 tsp salt, or to taste
1/4 cup chopped pecans
Place cashews in a large bowl; cover and soak with 3 inches of water, overnight.
Drain liquid, rinse cashews under cold water.
Place large strainer over the bowl, and line w/ triple layers of cheesecloth.
Preheat your oven to 200 degrees F.