Coconut Free Dairy Free Cashew Cheese Ball
This crowd-pleasing appetizer proves that a showstopping cheese ball doesn't need a drop of dairy to earn its place at the table. Soaked raw cashews are blended with nutritional yeast, lemon juice, apple cider vinegar, and warm spices until the mixture is impossibly smooth and creamy — the kind of texture that makes guests do a double-take. A hit of smoked paprika gives it subtle depth, while garlic and onion powder round out that savory, cheesy flavor you're going for. After chilling in the fridge, the ball gets rolled in a coating of finely chopped pecans, fresh chives, and parsley, so every slice comes with a gorgeous herby crunch on the outside. Many store-bought dairy-free alternatives sneak in coconut oil or coconut-derived ingredients as a base, but this recipe keeps things completely coconut-free from start to finish — just straightforward, whole-food ingredients you can feel good about. It holds up beautifully in the fridge for up to three days, which makes it a brilliant make-ahead option for parties, holiday spreads, or a fancy snack night at home. Pile it onto crackers or fresh-cut vegetables and watch it disappear faster than you'd expect.
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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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