Chicken Free Dairy Free Cashew Cheese Ball
This creamy, crowd-pleasing appetizer proves that a showstopping cheese ball doesn't need a single drop of dairy to steal the spotlight at any gathering. Soaked raw cashews are blended with nutritional yeast, lemon juice, apple cider vinegar, and a warm hit of smoked paprika until the mixture is impossibly smooth and rich — the kind of texture that makes people do a double take when you tell them what's actually in it. A couple of hours in the fridge firms everything up into a perfectly scoopable ball, ready to be rolled in a fragrant coating of chopped pecans, fresh chives, and parsley. That herby, nutty crust adds crunch and color that looks genuinely impressive on a serving board. The whole thing comes together with a food processor and a little patience, making it an easy make-ahead option — it keeps in the fridge for up to three days, so you can prep it well before guests arrive. Serve it alongside crackers or sliced vegetables and watch it disappear faster than anything else on 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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