Red Meat Allergy Friendly Dairy Free Cashew Cheese Ball
Creamy, tangy, and packed with savory depth, this cashew-based cheese ball is the kind of party centerpiece that disappears fast — and nobody ever misses the dairy. Soaking the raw cashews before blending is the key step that transforms them into a silky, scoopable base with real richness, while nutritional yeast, lemon juice, apple cider vinegar, and smoked paprika layer in that sharp, complex flavor you'd expect from an aged cheese. Since the whole recipe is built around plant-based ingredients, it's naturally free from any red meat or animal proteins, making it a genuinely stress-free option for anyone navigating that allergy at a gathering. The pecan, chive, and parsley coating adds a gorgeous crunch and a pop of fresh color that makes it look like you spent way more effort than you actually did. Serve it straight from the fridge with crackers or sliced vegetables and watch it become the most talked-about thing on the table. It also keeps well for up to three days, so you can make it ahead and take one thing completely off your day-of to-do list.
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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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