Cinnamon Free Dairy Free Cashew Cheese Ball
Creamy, tangy, and packed with savory depth, this cashew-based cheese ball is the kind of appetizer that disappears fast at any gathering. Soaking and blending raw cashews until completely smooth creates a rich, spreadable base that genuinely rivals the dairy version — no compromise required. Nutritional yeast, lemon juice, apple cider vinegar, garlic powder, and smoked paprika layer in that sharp, complex flavor you want from a proper cheese ball, while the coating of finely chopped pecans, fresh chives, and parsley adds crunch and a gorgeous herby finish. For anyone navigating spice sensitivities, this recipe keeps things clean and straightforward — every ingredient is easy to verify, and there's nothing hidden in the mix. It's also a great make-ahead option since it holds up beautifully in the fridge for up to three days, so you can prep it well before guests arrive. Serve it with crackers, sliced vegetables, or honestly just a butter knife and some good bread — it's that versatile.
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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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