Fish 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 warm spices until impossibly smooth — the result is rich, tangy, and deeply savory in all the right ways. A hit of smoked paprika gives it just enough depth to keep everyone reaching for another cracker. The whole thing gets rolled in a gorgeous coating of finely chopped pecans, fresh chives, and parsley, so every bite delivers a satisfying crunch alongside that velvety center. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden fish-derived additives like Worcestershire sauce or anchovy paste that sneak into so many party dips. It comes together with minimal hands-on effort — mostly just blending and chilling — and can be made up to three days ahead, making it an absolute lifesaver for entertaining. 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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