Soak Macadamia nuts in distilled water for at least 4 hours. Alternatively, you can pour boiling water over the Macadamia nuts and let them sit for just 1 hour.
Drain and rinse soaked Macadamia nuts. Place them in a food processor along with garlic, nutritional yeast, lemon juice, miso, cream cheese, and salt. With the motor running, slowly add coconut oil until completely incorporated. Blend for 10 minutes or until mixture is very smooth, scraping down the sides every 2-3 minutes.
Transfer nut cheese into a bowl. Add 1/4 cup pistachios (roughly chopped), pomegranate arils, and fresh mint. Stir together with a wooden spoon.
Transfer the dough into a plastic bag or plastic wrap. Cover tightly and refrigerate for at least 4 hours, until the cheese is firm enough to mold.
In a food processor, process your remaining 1/2 cup pistachios to a fine crumb. Set aside. One the cheese has hardened slightly, remove it from the plastic wrap and shape the cheese into a ball or rectangle. Coat it in crushed pistachios.
Serve with fruit and crackers at your next holiday party.