Seed Oil Free Dairy Free Cashew Cheese Ball
Creamy, tangy, and rolled in a gorgeous pecan-and-herb crust, this plant-based cheese ball is the kind of appetizer that disappears fast at any gathering. Soaked raw cashews blended with nutritional yeast, lemon juice, and apple cider vinegar create a surprisingly rich base that mimics the sharpness and body of traditional cheese — no dairy required. Every ingredient here is whole and straightforward, so you can feel confident there are no hidden refined seed oils sneaking in through processed shortcuts. The smoked paprika adds just enough depth, while the chopped pecans, fresh chives, and parsley coating give it a beautiful, textured finish that looks like it came from a specialty shop. It firms up beautifully in the fridge, making it an ideal make-ahead option for parties or holiday spreads. Serve it with crackers or sliced vegetables and watch it become the centerpiece of the snack table.
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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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