1. In the bowl of a food processor fitted with the S-blade, pulse the cashews until they become small crumbs, with some pieces larger than others.
2. Add the remaining ingredients and pulse for a few seconds until the texture becomes sticky enough to roll into a ball.
3. Spoon out one heaping tablespoon and roll into a ball. Repeat with the remaining mixture.
4. Store in an airtight container in the fridge for up to one week.