Prep ahead by soaking your raw cashews in water, overnight is best but 2-4 hours is sufficient enough. You can also boil on high for 5 minutes if you're pressed for time.
Measure and add everything into a food processor (minus the flavorings/coatings), pulsing until smooth. Scrape down the sides as needed.
Divide into 3 equal portions. Mix each base with the mentioned fillings + coating combinations, found in the notes below.
Scoop each mixture into the center of plastic wrap and twist to form a ball. Chill for 1-2 hours. You can also divide the cashew cheese into even smaller portions. I made 24 portions (8 of each flavor) using a 1 inch scoop.
Remove from the fridge and roll in a mixture of whatever coating you prefer, until completely covered.
Cover again with plastic wrap and chill until ready to serve. Alternatively you can make and portion out the base cheese ball and roll in a coating before serving to keep it fresh. Things like chives won't stay as fresh on the outside for more than a couple of days.
Store leftovers wrapped tightly in the fridge for up to 3 days or freeze for up to 2 months.