Lupin Free Dairy Free Cashew Cheese Ball
Creamy, tangy, and rolled in a gorgeous pecan-and-herb crust, this plant-based cheese ball is the kind of appetizer that disappears fast at any gathering. Soaking the raw cashews before blending is the key step that transforms them into a silky, spreadable base with a richness that genuinely rivals traditional cream cheese. Nutritional yeast, lemon juice, apple cider vinegar, and a touch of smoked paprika layer in that savory, slightly sharp flavor you want from a proper cheese ball — no dairy required. The mixture firms up beautifully in the fridge, so by the time you roll it in chopped pecans, fresh chives, and parsley, it holds its shape like a dream. For anyone navigating lupin sensitivities, this recipe is naturally free of that legume — every ingredient here is straightforward and easy to verify. Serve it with crackers or sliced vegetables and watch it become the centerpiece of the snack table before you even get a chance to sit down.
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!