Broker Check
Cashew Cheese Ball

Cashew Cheese Ball

February 11, 2022

Cheese balls are a crowd favorite–especially in the fall and winter months. But they’re not always the healthiest option on the table. Take a crack at making your own updated version–replacing cheese with cashews. It’s a perfectly easy, lactose-free alternative for the upcoming holidays.


2 cups raw cashews, soaked in water for at least 2 hours or overnight

2 tablespoons nutritional yeast flakes

1 teaspoon miso paste

1 clove garlic, peeled

2 tablespoons freshly squeezed lemon juice

1 tablespoon dried basil or dill

1 teaspoon onion powder

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper (optional)

Handful of finely chopped raw almonds or pine nuts, or handful of chopped fresh herbs, such as chives, for topping


  1. Rinse and drain the cashews. Place in a food processor, and process on high speed until crumbs form. Add the yeast, miso paste, garlic, lemon juice, basil, and onion powder, and mix on high speed to make a smooth paste. Season with the salt, black pepper, and cayenne.
  2. Transfer the mixture to a cheesecloth. Wrap the cheesecloth around the mixture, forming it into a ball, and twist the top, squeezing out as much moisture as possible.
  3. Tuck the ends of the cheesecloth underneath the ball, and place it in a colander.
  4. Suspend the colander in a larger bowl, and transfer the bowl to the refrigerator for 2 hours, until the liquid no longer drips and the ball holds its shape.
  5. Sprinkle the nuts on a plate. Unwrap the cheese ball, and roll in the chopped nuts until fully encrusted. Serve with crackers.

Recipe reprinted from Cut the Sugar, You’re Sweet Enough: Cookbook. For more recipes perfect for the home cook, pick up your own copy on


LPL Tracking #1-05199765

Content provider: ReminderMedia