Vegan Dairy Free Cashew Cheese Ball
Cheese balls are the kind of party centerpiece that disappear fast, and this plant-based version holds its own against any dairy-laden classic. Soaking raw cashews until soft and then blending them with nutritional yeast, lemon juice, and apple cider vinegar creates a base that is genuinely tangy, rich, and creamy — no dairy required. A touch of smoked paprika and garlic powder rounds out the flavor so it tastes complex rather than like a compromise. After chilling in the fridge, the ball firms up beautifully and gets rolled in a coating of finely chopped pecans, fresh chives, and parsley that adds crunch and a pop of color. It looks impressive on a serving board surrounded by crackers and sliced vegetables, but the steps are straightforward enough for a weeknight appetizer or a last-minute gathering contribution. The whole thing can be made up to three days ahead, which makes party prep genuinely stress-free. If you've ever been skeptical that plant-based cheese could satisfy a crowd, this is the recipe that will change your mind.
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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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