Low Iodine Dairy Free Cashew Cheese Ball
Creamy, tangy, and studded with a gorgeous pecan-and-herb crust, this plant-based cheese ball is the kind of appetizer that disappears fast at any gathering. Soaked raw cashews are the secret here — blended long enough with nutritional yeast, lemon juice, and apple cider vinegar, they transform into something genuinely rich and cheese-like without a drop of dairy. That matters a lot when you're keeping iodine low, since conventional dairy is one of the biggest sources of iodine in a typical diet and most store-bought cheese alternatives can be just as unpredictable. Every ingredient in this recipe — from the garlic powder and smoked paprika to the fresh chives and parsley coating — is straightforward and easy to verify, so there's no guesswork involved. The whole thing chills into a firm, sliceable ball that looks impressive on a board but requires nothing more than a food processor and a little patience. Serve it with sliced vegetables or your favorite low-iodine crackers and watch it become the centerpiece of the spread.
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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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