Celery Free Dairy Free Cashew Cheese Ball
Party appetizers can be a minefield when you're avoiding dairy, but this cashew-based cheese ball delivers the creamy, tangy, crowd-pleasing experience you'd expect from the real thing — no compromise required. Soaking the raw cashews before blending is the secret to that impossibly smooth, scoopable texture that holds its shape beautifully once chilled. Nutritional yeast, lemon juice, and apple cider vinegar team up to create a genuinely cheesy, savory depth, while smoked paprika adds just a hint of warmth that keeps people coming back for another cracker. The pecan, chive, and parsley coating gives every bite a satisfying crunch and a pop of fresh herb flavor that looks as impressive as it tastes. Since every ingredient here is whole and straightforward, you never have to second-guess what's in it — a real relief when store-bought options often sneak in unexpected additives. It comes together with minimal hands-on effort and can be made up to three days ahead, making it an ideal make-ahead centerpiece for any gathering.
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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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