Low Sugar Dairy Free Cashew Cheese Ball
This crowd-pleasing appetizer proves that a rich, impressive cheese ball doesn't need a single drop of dairy — or any added sugar — to steal the show at a party spread. Soaking raw cashews until they're plump and tender is the secret move here: once blended with nutritional yeast, lemon juice, apple cider vinegar, and a touch of smoked paprika, they transform into something genuinely creamy and tangy that will have guests doing a double-take. The garlic and onion powder round out the savory depth, so every bite tastes complex without any sweeteners sneaking in to throw off the flavor balance. After a stint in the fridge to firm up, the ball gets rolled in a coating of finely chopped pecans, fresh chives, and parsley — adding crunch, color, and a herby finish that looks like you spent way more effort than you actually did. It holds its shape beautifully on a board surrounded by crackers or sliced vegetables, making it just as practical as it is pretty. If you're navigating a table full of store-bought dips loaded with hidden sugars, having this in your back pocket is a genuine relief.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the cheese ball
- 2 cups raw cashews, soaked in cold water for at least 2 hours, then drained
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp smoked paprika
- 2–3 tbsp water, as needed
For the coating
- ¾ cup pecans, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
For serving
- crackers or sliced vegetables, for serving (optional)
Instructions
- 1
Soak the cashews in enough cold water to cover by 2 inches for at least 2 hours (or up to overnight), then drain and rinse well.
- 2
Add the drained cashews, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and smoked paprika to a food processor. Process for 3–4 minutes, scraping down the sides every minute, until the mixture is very smooth and creamy with no visible cashew pieces. Add water 1 tablespoon at a time if needed to help the mixture blend — it should be thick enough to hold a shape, not pourable.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!