– 1 cup of cashews soaked overnight – 4-oz of vegan cream cheese  – ¼ cup of nutritional yeast – 1 ½ tablespoons of olive oil – 1–3 tablespoons of water – 1 teaspoon of soy sauce – ½ teaspoon of dried dill – 1 teaspoon of garlic powder – 1 teaspoon of onion powder – ½ teaspoon of black pepper – ¼ teaspoon of salt – ¼ cup of fresh parsley – ¼ cup of pecans chopped