Vegetarian Dairy Free Cashew Cheese Ball
This crowd-pleasing appetizer proves that a showstopping cheese ball doesn't need a single drop of dairy to deliver serious flavor. Soaking raw cashews until soft and then blending them with nutritional yeast, lemon juice, and apple cider vinegar creates a base that's genuinely creamy and tangy — the kind of thing guests will reach for twice before asking what's in it. A touch of smoked paprika and garlic powder rounds out the savory depth, while the pecan, chive, and parsley coating adds crunch and a fresh, herby finish that makes it look as good as it tastes. The process is straightforward: blend, chill, roll, and serve — no special equipment beyond a food processor and a little patience while it firms up in the fridge. It holds its shape beautifully and can be made up to three days ahead, which makes it a genuinely stress-free option for entertaining. Serve it surrounded by crackers or sliced vegetables and watch it disappear faster than anything else on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!