Gut Friendly Dairy Free Cashew Cheese Ball
Creamy, tangy, and packed with plant-based flavor, this cashew cheese ball is the kind of crowd-pleasing appetizer that makes people do a double-take when they find out there's no dairy involved. Soaking the raw cashews before blending is the key step that transforms them into a genuinely smooth, scoopable base — no graininess, no shortcuts. Apple cider vinegar and lemon juice bring that sharp, cheesy brightness you'd expect from the real thing, while nutritional yeast adds a savory, umami depth that ties everything together. The smoked paprika gives it just enough warmth to keep things interesting. Rolling the chilled ball in a coating of finely chopped pecans, fresh chives, and parsley adds texture and a beautiful herby finish that looks stunning on any table. For anyone navigating a sensitive gut, this recipe leans on whole, minimally processed ingredients — no mystery additives, no hidden dairy derivatives, just clean components you can actually recognize. Serve it with crackers or sliced vegetables and watch it disappear faster than you'd expect.
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!