Jalapeno Cashew "Cheese" Ball

Hot summer temptatures call for simpler meal solutions, and that often means salads and dips. Although this recipe was originally prepared as part of a New Year's eve spread, it is well suited for a summer meal along with plenty of chopped up vegetables and some crackers or bread crisps. No heat is required to make this easy and "cheesy" dip—just a food processor, a cutting board, and a knife.

This dip is also vegan friendly, with cashews and nutritional yeast as the "cheesy" alternative. You'll be pleasantly surprised how tasty and addictive this dip is, full of flavor from miso, lemon juice, spices, and some heat from jalapeño peppers. Sometimes the easiest recipes can be the most satisfying.

Jalapeno Cashew "Cheese" Ball

Recipe by Lisa Turner Published on July 17, 2026 Easy, flavorful no-cook vegan "cheese" ball—perfect for entertaining or light summer meals Preparation: 20 minutes + soaking time Print this recipe Ingredients: 1 cup raw cashews, soaked in hot water for a few hours or overnight 2 tablespoons nutritional yeast juice from 1 lemon (3 tablespoons) 2 tablespoons coconut oil 2 1/2 teaspoons shiro (white) miso paste 1 clove garlic, chopped 1 teaspoon smoked paprika 1/2 teaspoon ground turmeric 1/4 to 1/2 teaspoon ground cayenne, to taste 1/4 teaspoon sea salt 1 large or 2 small jalapeños, seeded and minced Instructions: Drain the cashews and add to a food processor. Add the nutritional yeast, lemon juice, coconut oil, miso paste, garlic, paprika, turmeric, cayenne, and salt. Process until very smooth and creamy. Add the jalapeños, and pulse a few more times to combine. Line a small bowl with plastic wrap and scoop the cashew mixture into the bowl. Gather up the sides of the plastic wrap and shape into a firm ball. Seal and transfer to a refrigerator and chill until firm, preferably overnight. Remove the cashew ball from the plastic wrap and put back into the bowl. Serve with chopped vegetables and crackers. Store the remaining cashew cheese covered in plastic wrap in a refrigerator for up to 3 days. Makes 2 cups

Other dips and spreads to enjoy from Lisa's Vegetarian Kitchen:
Spicy Pesto Guacamole
Spicy Roasted Red Pepper Hummus
Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes
Walnut Mushroom Spread

On the top of the reading stack: The Golovlyov Family by Shchedrin