Xanthan Gum Free Dairy Free Cashew Cheese Ball
Creamy, tangy, and rolled in a gorgeous pecan-and-herb crust, this plant-based cheese ball is the kind of appetizer that disappears fast at any gathering. Soaked raw cashews are the secret here — blended long enough in a food processor, they transform into a genuinely smooth, scoopable base without any dairy or stabilizing additives. Nutritional yeast, lemon juice, apple cider vinegar, and smoked paprika layer in that savory, slightly sharp flavor you want from a proper cheese ball, no shortcuts needed. Many store-bought dairy-free alternatives lean on thickeners and gums to hold their shape, but this one firms up beautifully in the fridge through chilling alone. The chopped pecan, chive, and parsley coating adds crunch and a fresh herby finish that makes every slice look as good as it tastes. Serve it with crackers or sliced vegetables and watch it become the most-asked-about thing on the table.
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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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