Pescatarian Dairy Free Cashew Cheese Ball
This creamy, crowd-pleasing appetizer proves that a show-stopping cheese ball doesn't need a single drop of dairy to earn its place at the table. Soaked raw cashews blended with nutritional yeast, lemon juice, and apple cider vinegar create a surprisingly rich, tangy base that mimics the savory depth of a classic cheese ball without any of the actual cheese. A touch of smoked paprika and garlic powder round out the flavor, while the pecan, chive, and parsley coating adds a gorgeous herby crunch that makes it look as impressive as it tastes. The trick is patience — giving the mixture enough time in the food processor and then chilling it properly are what transform a simple blend into something sliceable and satisfying. It's the kind of recipe that disappears fast at parties, and most people won't even realize it's completely plant-based until you tell them. Serve it with crackers or sliced vegetables for an easy, elegant spread that works just as well for a casual weeknight snack as it does for entertaining.
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!