Eggless Dairy Free Cashew Cheese Ball
Party appetizers that rely on dairy can feel completely off-limits, but this cashew-based cheese ball delivers the same creamy, crowd-pleasing experience without a drop of it. Soaking raw cashews until soft and then blending them with nutritional yeast, lemon juice, apple cider vinegar, and a handful of spices creates a surprisingly rich, tangy base that genuinely mimics the texture and savory depth of a classic cheese ball. The smoked paprika and garlic powder give it a subtle complexity that keeps people reaching for another cracker. Once chilled and firm, the ball gets rolled in a coating of finely chopped pecans, fresh chives, and parsley — adding crunch, color, and a herby brightness that makes it look as impressive as it tastes. Every single ingredient is naturally free from eggs, so there's no swapping or substituting required; the recipe just works as written. It holds up beautifully in the fridge for up to three days, which makes it an ideal make-ahead option for gatherings, holiday spreads, or a low-key snack board at home. Serve it with crackers or sliced 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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