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Paleo Vegan Cheeseball


  • 2 cups raw cashews
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 2-3 tablespoons water
  • 2 tablespoons chopped chives


  • In a medium-size bowl, soak the cashews in filtered water for 6 hours to soften them.
  • Drain, rinse, and transfer the cashews to a high-powdered blender. Add the salt, lemon juice, garlic powder and 2 tablespoons of water. Blend slowly, stopping and scraping down the sides as needed. Add the remaining tablespoon of water if needed, but be patient. It takes about 5 minutes for the mixture to become smooth.
  • Place a piece of plastic wrap in a bowl and scoop the mixture into it. Wrap the plastic wrap around the cheese mixture, shaping it into a ball. Twist closed and place in the refrigerator to chill.
  • Unwrap the cheeseball, place it on a plate and serve with veggies or grain free crackers.
  • Store leftovers, covered, in the fridge up to 10 days.