Brazil Nut Free Dairy Free Cashew Cheese Ball
Creamy, tangy, and rolled in a gorgeous pecan-and-herb crust, this plant-based cheese ball is the kind of appetizer that disappears fast at any gathering. Soaking the raw cashews before blending is the secret to getting that ultra-smooth, spreadable texture that makes it genuinely hard to believe there's no dairy involved. Nutritional yeast, lemon juice, apple cider vinegar, and a touch of smoked paprika layer in the savory, slightly funky depth you'd expect from a classic cheese ball — no shortcuts, no compromise. The chopped pecan coating adds a satisfying crunch and a rustic, party-ready look that pairs beautifully with crackers or fresh-cut vegetables. For anyone navigating tree nut concerns specifically around brazil nuts, this recipe leans on cashews and pecans with full transparency, so you know exactly what's going in. It holds its shape beautifully after chilling, which means you can make it ahead and pull it straight from the fridge when guests arrive. Whether you're serving a crowd or just treating yourself to a fancy snack night, this one earns a permanent spot in the rotation.
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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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