Hazelnut Free Dairy Free Cashew Cheese Ball
This creamy, crowd-pleasing appetizer proves that a showstopping party centerpiece doesn't need a drop of dairy to deliver serious flavor. Soaked raw cashews are blended with nutritional yeast, lemon juice, apple cider vinegar, and a touch of smoked paprika until the mixture is impossibly smooth and rich — the kind of thing guests will reach for twice before they think to ask what's in it. After a chill in the fridge to firm up, the ball gets rolled in a fragrant coating of finely chopped pecans, fresh chives, and parsley that adds crunch, color, and a herby brightness in every bite. The whole thing comes together with a food processor and a little patience, making it far more approachable than it looks on a serving board. For anyone navigating hazelnut allergies, this recipe is a genuine win — every ingredient is clearly listed, there's nothing hidden in a store-bought blend, and the coating relies on pecans rather than any mixed nut products that might introduce cross-contact concerns. Serve it with crackers, sliced vegetables, or both, and watch it disappear before the main course even hits the table.
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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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