Turkey Free Dairy Free Cashew Cheese Ball
This crowd-pleasing appetizer proves that a showstopping cheese ball doesn't need a single animal product to steal the spotlight at any gathering. Soaked raw cashews are the secret weapon here — blended long enough with nutritional yeast, lemon juice, and apple cider vinegar, they transform into something genuinely creamy and tangy that will have guests doing a double-take. A hit of smoked paprika and garlic powder rounds out the flavor so it tastes rich and complex, not like a compromise. After a chill in the fridge, the ball firms up beautifully and gets rolled in a fragrant coating of finely chopped pecans, fresh chives, and parsley that adds crunch and a pop of color. It's the kind of recipe that works just as well for a casual snack spread as it does for a holiday table, and it keeps in the refrigerator for up to three days so you can make it well ahead of time. Serve it surrounded by crackers or sliced vegetables and watch it disappear faster than anything else on the board.
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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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