Walnut Free Dairy Free Cashew Cheese Ball
Party appetizers don't get more impressive than a creamy, herb-coated cheese ball that also happens to be completely dairy free. Soaked raw cashews are the secret here — blended long enough with nutritional yeast, lemon juice, apple cider vinegar, and a touch of smoked paprika, they transform into something genuinely rich and tangy that will fool even the most devoted dairy lovers. The mixture firms up in the fridge until it holds its shape beautifully, then gets rolled in a fragrant coating of finely chopped pecans, fresh chives, and parsley for a finish that looks like it came from a fancy cheese shop. Every ingredient in this recipe is naturally walnut free, so there's no need to scrutinize labels or worry about cross-contact from mixed nut blends — the pecan coating keeps things festive and nutty without any of the concern. Serve it straight from the fridge with crackers or sliced vegetables and watch it disappear faster than you'd expect. It also keeps well for up to three days, which makes it a brilliant make-ahead option for gatherings, holiday spreads, or just a very good snack situation at home.
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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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