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Quick-soak the nuts: Add the macadamias to a saucepan with water and simmer for 30 minutes. Rinse under filtered water and drain them.
Blend: Add the soaked macadamias, yogurt, apple cider vinegar, nutritional yeast, and salt to a high-speed blender or food processor and blend for a few minutes until smooth and creamy. Stop and scrape down the sides of the bowl as needed.
Mold: Line a cheese mold* or fine-mesh sieve with cheesecloth* and sit it on top of a small bowl. Tie the top of the cheesecloth with a clip or rubber band. *note 3
Set: Place it in the fridge overnight (at least 12 hours, or up to 36 hours). When set, the cheesecloth should easily lift away from the sides of the cheese ball. *note 4
Storage: Wrap the cream cheese in parchment paper, place it in an airtight container or ziplock bag, and refrigerate. Keep chilled until serving and use it within 1 week.