Place the softened cream cheese in a medium mixing bowl and use a rubber spatula to stir until smooth and creamy, about 1-2 minutes. The mixture should be silky and soft to the touch.
Add the shredded cheddar cheese to the bowl and fold it into the cream cheese until evenly combined, creating a marbled, textured mixture with a rich aroma.
Finely chop the green onions and sprinkle them into the mixture, then add the hot sauce. Mix everything thoroughly until the mixture is uniform and slightly fluffy, with the green onions evenly dispersed.
Sprinkle some salt if desired, then use your hands or a spatula to gently combine all ingredients, ensuring the mixture is cohesive and easy to shape.
Transfer the mixture onto a plate and shape it into a tight, round ball about 3 inches in diameter using your hands. You may wet your hands slightly to prevent sticking for a smoother shape.
Toast the nuts in a small skillet over medium heat for about 3-4 minutes until fragrant and golden brown, then let them cool slightly.
Once cooled, spread the toasted nuts onto a shallow plate. Roll the shaped cheese ball in the nuts, pressing gently to coat evenly and create a crunchy exterior.
Wrap the coated cheese ball tightly in plastic wrap and refrigerate for at least 1 hour to firm up and allow flavors to meld.
Remove the cheese ball from the fridge, unwrap, and transfer to a serving platter. Garnish with additional herbs or a drizzle of honey if desired, then serve with crackers or veggie sticks.
