Mediterranean Diet Friendly Dairy Free Cashew Cheese Ball
Soaked raw cashews blended with nutritional yeast, lemon juice, and apple cider vinegar create a surprisingly rich and tangy base that mimics the creamy depth of a classic cheese ball — no dairy required. A touch of smoked paprika and garlic powder rounds out the flavor, giving it that savory, crowd-pleasing quality you want on a snack spread. After chilling until firm, the ball gets rolled in a coating of finely chopped pecans, fresh chives, and parsley, adding crunch, color, and a herby brightness that makes it genuinely beautiful on a board. This kind of recipe fits naturally into a plant-forward eating style because it leans on whole nuts, fresh herbs, and simple pantry staples rather than processed substitutes. Serve it alongside sliced vegetables or your favorite crackers and it works just as well at a casual weeknight gathering as it does at a proper dinner party. It keeps in the fridge for up to three days, so you can make it ahead and have something impressive ready to go without any last-minute stress.
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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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