Rice Free Dairy Free Cashew Cheese Ball
Creamy, tangy, and packed with savory depth, this cashew-based cheese ball is the kind of crowd-pleasing 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 — nutritional yeast, lemon juice, apple cider vinegar, and smoked paprika layer in that sharp, complex flavor you'd expect from a classic cheese ball. The result is genuinely rich and satisfying, not a pale substitute. Rolling the chilled ball in a mix of finely chopped pecans, fresh chives, and parsley gives it a gorgeous herby crust with a little crunch in every bite. It holds its shape beautifully after a couple of hours in the fridge, making it a great make-ahead option for parties or holiday spreads. Serve it alongside crackers or sliced vegetables and watch it become the centerpiece of the snack table — no one will be asking what's in it, just how soon they can have more.
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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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