Place the cashews and almonds in a bowl and cover with water. Let sit for at least 4 hours, or overnight. Alternatively, you can add hot water to the nuts for a quick 30 minute soak, though I only recommend this option if you have a high-powered blender to use afterwards. 

Drain and rinse the nuts, then add to a blender with the lemon juice and zest, garlic, nutritional yeast, salt, olive oil and 1/2 cup water. Blend until very creamy and smooth, about 2-3 minutes depending on the power of your blender. The mixture should be fairly thick, but pourable. If you need more liquid, add 1 tbsp. at a time, blending as you go. 

Line a fine mesh colander with cheesecloth or a thin towel (like a flour sack towel) and place over a bowl. Add the cashew mixture to the center of the cloth and wrap tightly, sealing with a rubber band at the top. 

Place the entire mixture in the fridge to set and excess liquid drip off, about 4-5 hours. 

Before serving, unwrap and cover with fresh dill. 

Serve with veggies, crackers or whatever you like! If you've got leftovers, try blending with a bit of sauce or broth to create a super creamy pasta sauce.