Dilled Vegan Almond Cheeseball! The perfect appetizer for your next party. If you haven't had nut cheeses before, you've gotta try this. Super creamy, no one will know it's dairy-free. |

Dilled Vegan Almond Cheese Ball

  • Yield: 12 people 1x
  • Category: appetizer


Dilled Vegan Almond Cheese Ball! A super creamy, dairy-free cheese ball that’s perfect for entertaining. Inspired by Rawmazing


  • Yield: 12 people 1x
  • Category: appetizer
  • Yield: 12 people 1x
  • Category: appetizer


  • 1 cup raw cashews
  • 1 cup slivered almonds
  • 1/4 cup fresh lemon juice, plus zest 
  • 1 large garlic clove, roughly chopped 
  • 2 Tbsp nutritional yeast
  • 1/2 teaspoon salt 
  • 1 tablespoon olive oil 
  • ½3/4 cup water
  • 3 tablespoons finely chopped fresh dill 



  1. Place the cashews and almonds in a bowl and cover with water. Let sit for at least 4 hours, or overnight. Alternatively, you can add hot water to the nuts for a quick 30 minute soak, though I only recommend this option if you have a high-powered blender to use afterwards. 
  2. Drain and rinse the nuts, then add to a blender with the lemon juice and zest, garlic, nutritional yeast, salt, olive oil and 1/2 cup water. Blend until very creamy and smooth, about 2-3 minutes depending on the power of your blender. The mixture should be fairly thick, but pourable. If you need more liquid, add 1 tbsp. at a time, blending as you go. 
  3. Line a fine mesh colander with cheesecloth or a thin towel (like a flour sack towel) and place over a bowl. Add the cashew mixture to the center of the cloth and wrap tightly, sealing with a rubber band at the top. 
  4. Place the entire mixture in the fridge to set and excess liquid drip off, about 4-5 hours. 
  5. Before serving, unwrap and cover with fresh dill. 
  6. Serve with veggies, crackers or whatever you like! If you’ve got leftovers, try blending with a bit of sauce or broth to create a super creamy pasta sauce. 

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