Vegan Whipped Cashew Cheese Balls with Pistachios and Cherries
These Vegan Whipped Cashew Cheese Balls with Pistachios and Cherries are a creamy, lightly sweet, and perfectly snackable appetizer—great for parties, gatherings, or anytime you want an easy plant-based bite.
Equipment
- Blender
- Small cookie scoop or spoon
Ingredients
- 1½ cups raw, unroasted, unsalted cashews
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2-3 tbsp agave or maple
- 1 tbsp avocado oil
- ½ tsp salt, adjust to taste
- 2 tbsp water, add more if needed
- ½ cup shelled pistachios, finely chopped
- ⅓ cup dried tart cherries or dried cranberries, finely chopped
- Crackers of choice, for serving
Instructions
- Soak the Cashews: Place the cashews in a bowl and cover with cold water for 4 hours.Quick soak: Cover with boiling water, place a towel over the bowl, and let sit 15 minutes. Drain well.
- Make the Cashew Cheese: Add the soaked 1½ cups raw cashews, 2 tbsp lemon juice, 1 tbsp apple cider vinegar, 2–3 tbsp agave or maple, 1 tbsp avocado oil, ½ tsp salt and 2 tbsp water to a high-speed blender. Blend until very smooth, thick, and creamy, scraping down the sides as needed - about 1 to 2 minutes. Add extra water, 1 teaspoon at a time only if the mixture is too thick to blend.
- Chill the Cheese Mixture: Transfer the blended cheese to a bowl and refrigerate 2-4 hours, or until firm enough to scoop.Tip: You can make ahead and store in the fridge covered, overnight.
- Prepare the Coating: On a plate, mix together the finely chopped pistachios and dried cherries.
- Shape the Cheese Balls: Use a small cookie scoop or spoon to portion the cashew cheese into balls, about 1 inch wide. Roll gently between your palms to shape.Tip: If they are warming up, quickly scoop the balls and pop in the fridge for 15-20 minutes and then roll into balls and proceed to the next step.
- Coat the Cheese Balls: Roll each ball in the pistachio–cherry mixture, pressing lightly so it adheres evenly.
- Serve: Arrange on a serving platter alongside crackers of your choice. Chill until ready to serve.
Notes
Make Ahead
These can be made up to a day in advance and stored in an airtight container in the refrigerator.
Variations
Swap cherries for dried figs, apricots, or cranberries, or replace pistachios with walnuts or pecans.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Let them sit at room temperature for a few minutes before serving to soften. Extra Topping Mix Any leftover pistachio–cherry mixture makes a great topping for salads, grain bowls, or roasted vegetables.
Let them sit at room temperature for a few minutes before serving to soften. Extra Topping Mix Any leftover pistachio–cherry mixture makes a great topping for salads, grain bowls, or roasted vegetables.
Nutrition
Serving: 1 cheese ballCalories: 75kcalCarbohydrates: 16gProtein: 1.3gFat: 3.7gSaturated Fat: 0.8gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2gSodium: 140mgPotassium: 70mgFiber: 0.4gSugar: 4gVitamin A: 20IUCalcium: 105mgIron: 0.5mg
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