Chestnut 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 key step that transforms them into a silky, scoopable base with a richness that genuinely rivals traditional cream cheese. Nutritional yeast, lemon juice, apple cider vinegar, and a touch of smoked paprika layer in that savory, slightly sharp flavor you want from a proper cheese ball — no dairy required. The mixture gets chilled until firm, so it holds its shape beautifully when you roll it through the chopped pecans, fresh chives, and parsley. That herby, nutty coating adds texture and a pop of color that makes it look like you spent way more effort than you actually did. Serve it with crackers or sliced vegetables and watch it become the first thing to go. It keeps in the fridge for up to three days, so you can absolutely make it ahead and stress less on the day you need it.
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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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