Nutmeg Free Dairy Free Cashew Cheese Ball
Party appetizers can be a minefield when you're avoiding certain spices, and nutmeg has a sneaky habit of showing up in store-bought cheese spreads and dips. This cashew-based cheese ball skips it entirely, relying instead on smoked paprika, garlic powder, and onion powder for a savory, deeply satisfying flavor. Soaking the raw cashews before blending is the real secret here — it transforms them into a silky, spreadable base that genuinely mimics the richness of a classic cheese ball. Nutritional yeast and a splash of apple cider vinegar bring that tangy, umami depth you'd expect from real dairy, so nobody at the table will feel like they're missing out. The pecan, chive, and parsley coating adds a gorgeous crunch and a pop of fresh color that makes the whole thing look seriously impressive on a serving board. It holds its shape beautifully after chilling, so you can prep it a day or two ahead and just pull it out when guests arrive. Serve it with crackers or sliced vegetables and watch it disappear faster than you'd expect.
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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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