Shellfish Free Dairy Free Cashew Cheese Ball
Party appetizers don't get more impressive than a creamy, herb-crusted cheese ball that happens to be completely plant-based. Soaked raw cashews are blended with nutritional yeast, lemon juice, apple cider vinegar, and a hit of smoked paprika until the mixture is impossibly smooth and rich — no dairy required, and absolutely no shellfish anywhere near it. The whole thing gets chilled until firm, then rolled in a gorgeous coating of finely chopped pecans, fresh chives, and parsley that adds crunch and color in every bite. It looks like something you'd find on a fancy charcuterie board, but the steps are genuinely straightforward and the food processor does most of the heavy lifting. Guests who aren't avoiding anything in particular will reach for seconds without even realizing what makes it different. Serve it with crackers or sliced vegetables and watch it disappear before the rest of the spread even gets touched. It keeps in the fridge for up to three days, so you can make it well ahead and stress less on the day of your gathering.
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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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