Almond Free Dairy Free Cashew Cheese Ball
This creamy, crowd-pleasing appetizer proves that a show-stopping cheese ball doesn't need a single drop of dairy to earn its place at the center of the table. Soaked raw cashews blended with nutritional yeast, lemon juice, and apple cider vinegar create a surprisingly rich, tangy base that mimics the savory depth of a classic cheese ball remarkably well. A touch of smoked paprika and garlic powder rounds out the flavor so every bite feels bold and satisfying. The whole thing gets rolled in a coating of finely chopped pecans, fresh chives, and parsley — no almonds anywhere in sight — making it a genuinely safe and delicious option for anyone navigating tree nut sensitivities beyond almonds. Chilling the mixture firms it up beautifully, so it slices cleanly and holds its shape right through the party. Serve it with crackers or sliced vegetables and watch it disappear faster than anything else on the spread.
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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.
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