Place the cashews, water, lemon juice, garlic, and ½ teaspoon of salt into the bowl of a food processor fitted with an s-blade.

Blend everything until smooth.

Add the olives, scallions, parsley, and dill. Briefly blend again just until the ingredients are chopped and incorporated into the mixture.

Taste-test the filling and season with salt and pepper to taste.

Preheat the oven to 400°F.

Place a phyllo sheet on a work surface, extending lengthwise away from you. Cover your remaining phyllo sheets with a damp towel to keep them from drying out.

Brush the top half of the sheet with olive oil, then fold the sheet in half, folding the bottom half over the top. Gently smooth out any air bubbles.

Now brush the right or left side of the sheet with oil, and fold the sheet in half, over the oil-brushed half. Smooth out any bubbles.

You'll now have a smaller phyllo rectangle oriented lengthwise away from you. Spoon about 1 ½ tablespoons of your filling in a line, about ½ inch from the edge of the rectangle closest to you.

Roll the tube away from you to enclose the filling.

Arrange the tube on a baking sheet, seam side down.

Repeat the rolling process until all of the phyllo sheets and filling are used.

Brush the tubes with non-dairy milk and place the baking sheet into the oven.

Bake until the cigars are golden brown and crispy, about 20 minutes.

Remove the baking sheet from the oven and allow the cigars to cool for a few minutes before serving.