Fructose Free Dairy Free Cashew Cheese Ball
Creamy, tangy, and packed with savory depth, this cashew-based cheese ball is the kind of crowd-pleasing appetizer that disappears fast at any gathering. Soaking the raw cashews before blending is the key step that transforms them into a genuinely smooth, spreadable base — no dairy required, and no compromise on richness. 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 keeping the ingredient list clean and fructose-friendly. The pecan, chive, and parsley coating adds a satisfying crunch and a pop of freshness that makes every slice look as good as it tastes. Chilling the formed ball before rolling it in the coating ensures it holds its shape beautifully on the serving board. Pair it with crackers or sliced vegetables and watch it become the first thing to go.
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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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