Cashew Cheese Ball

Recipe by Cathy DuffieldCourse: Spreads, dipsCuisine: EuropeanDifficulty: Medium


Prep time




  • 1½ cups cashews, soaked in water for 4 to 6 hours

  • 2 Tbsp (packed) sun-dried tomatoes, sliced and soaked with the cashews

  • 1 Tbsp (heaped) white miso

  • 1 Tbsp apple cider vinegar

  • 2 Tbsp savoury yeast and 1 tsp onion powder

  • ½ tsp smoked paprika and ½ tsp ground mustard seed (opt)

  • ¼ tsp turmeric and pinch cayenne powder

  • 1 tsp salt, preferably sea or Himalayan

  • ¼ cup unrefined coconut oil, melted

  • Walnut halves or pieces, or slivers of your choice of nut


  • Drain and rinse the cashews and sun-dried tomatoes, and blend in a food processor until very smooth.
  • Add all remaining ingredients, except the coconut oil, and process well. Gradually add in the oil, and continue to blend.
  • Place in a covered bowl in the refrigerator to harden for 4 to 6 hours. Shape into a ball and press in the walnut pieces..

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