Dairy Free Cashew Cheese Ball
Cheese balls are the ultimate party centerpiece, and this plant-based version delivers all the creamy, savory satisfaction of the classic without a drop of dairy in sight. Soaked cashews blended with nutritional yeast, lemon juice, and apple cider vinegar create a surprisingly rich and tangy base that genuinely mimics the flavor punch you'd expect from a traditional cream cheese ball. A touch of smoked paprika and garlic powder rounds everything out, giving it that irresistible depth that keeps people coming back for another cracker. The real showstopper is the coating — finely chopped pecans, fresh chives, and parsley pressed into every inch of the outside for a gorgeous, herby crust with a satisfying crunch. The whole thing chills in the fridge until firm, so it holds its shape beautifully on a serving board surrounded by crackers or sliced vegetables. It serves eight, making it perfect for gatherings where you want something impressive that everyone at the table can actually enjoy. Make it a day ahead and you're basically stress-free by party time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!