Anti Inflammatory Dairy Free Cashew Cheese Ball
A creamy, crowd-pleasing centerpiece that happens to be completely plant-based, this cashew cheese ball is the kind of appetizer that disappears fast at any gathering. Soaking raw cashews before blending them is the secret to that luxuriously smooth, spreadable texture — no dairy required, and no compromise on richness. Nutritional yeast brings a savory, cheesy depth, while lemon juice and apple cider vinegar add the bright tang you'd expect from a classic cheese ball. Smoked paprika and garlic powder round everything out with just enough warmth to keep things interesting. From an anti-inflammatory standpoint, this recipe leans on whole-food ingredients that genuinely pull their weight. Cashews and pecans deliver healthy fats, fresh herbs add a pop of color and plant compounds, and there's no processed dairy or inflammatory additives anywhere in sight. The pecan-and-herb coating — chopped chives, parsley, and finely crushed pecans — gives every slice a satisfying crunch and a gorgeous, party-ready look. Serve it with crisp vegetable slices or your favorite crackers, and watch it become the most talked-about thing on the table.
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!