Carrageenan Free Dairy Free Cashew Cheese Ball
Creamy, tangy, and studded with a gorgeous pecan-and-herb crust, this cashew cheese ball is the kind of party centerpiece that disappears fast — and leaves everyone asking for the recipe. Soaking raw cashews and blending them with nutritional yeast, lemon juice, and apple cider vinegar creates a surprisingly rich, cheese-like base that holds its shape beautifully after a stint in the fridge. The smoked paprika adds just enough depth to keep things interesting, while the garlic and onion powder round out that savory, crowd-pleasing flavor. Many store-bought dairy-free cheeses rely on additives like carrageenan as a thickener or stabilizer, so making your own means you know exactly what went into it — and nothing that shouldn't be there. Rolling the chilled ball in finely chopped pecans, fresh chives, and parsley gives every slice a satisfying crunch and a pop of color that looks genuinely impressive on a board. Serve it with crackers, sliced vegetables, or both, and watch it vanish before the main course even hits the table.
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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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