Lactose Free Dairy Free Cashew Cheese Ball
A cheese ball is one of those crowd-pleasing party staples that can feel completely off-limits when you're avoiding dairy — but this version proves you're not missing out on anything. Soaked raw cashews are the secret weapon here: blended long enough in a food processor, they turn impossibly smooth and creamy, mimicking the rich, tangy bite of a classic cheese ball without a drop of actual dairy. Nutritional yeast, lemon juice, apple cider vinegar, and smoked paprika layer in that savory, slightly sharp flavor you'd expect from the real thing. After a chill in the fridge to firm up, the ball gets rolled in a coating of finely chopped pecans, fresh chives, and parsley — adding crunch, color, and a herby finish that makes it genuinely beautiful on a serving plate. It holds up well for up to three days in the fridge, so you can make it ahead and show up to any gathering with something that looks and tastes like you spent way more effort than you did. Serve it with crackers or sliced vegetables and watch it disappear faster than anything else on 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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