Hawaiian Vegan Cashew Cheese Ball Recipe | Wicked Spatula (2024)

This yummy paleo vegan cheese ball is made with my cashew cream cheese recipe & filled with pineapple, peppers, green onions, and pecans... it's a Hawaiian cheese ball!

by Maya Last Updated on 15 Comments

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Cheese is usually one of those foods that people miss when going paleo or dairy-free… until now! Because this vegan cheese ball (made from my vegan cashew cheese recipe!) will quickly change that. This Hawaiian cheese ball is made with cashew cream cheese and so full-of-flavor. It’s got crushed pineapple, peppers, green onions, and crushed pecans. It’s sweet, savory, creamy, and crunchy all at the same time.

Cheese balls are a classic appetizer, and for good reason… they taste great, they’re easy, and they impress people.

The star of this vegan cheese ball? Cashew cream cheese is a beautiful thing. I’ve made dairy-free cheesecake, cashew milk, herb cheese spread, and roasted garlic cashew creamwith it.

What Is Cashew Cheese?

Vegan cashew cheese is essentially soaked cashews that are blended to form a texture similar to cream cheese. It’s a great paleo, dairy-free, and vegan alternative to dairy.

This cashew cheese recipe has some additional flavors and seasonings added to make it feel even more like cheese! You can barely tell it’s cashew cream cheese.

Hawaiian Vegan Cashew Cheese Ball Recipe | Wicked Spatula (1)

How To Make Cashew Cheese

Making cashew cheese is so easy! It’s literally two steps and you will be ready to use it in all your favorite vegan paleo recipes.

Here is how to make cashew cheese:

  • Soak the cashews. Soak them in water for at least 2 hours – or boil them for 5 minutes if you forget to plan like I do – until they are soft and tender.
  • Blend the cashew cream cheese. Simply combine cashews, lemon juice, and coconut oil in a blender until they’re super creamy.

TIP: If the cashew mixture seems a little dry, add water a tablespoon at a time, until it’s the texture you want.

Now you’re ready to make your vegan cheese ball!

How To Make A Vegan Cheese Ball With Cashew Cheese

This Hawaiian cheese ball is surprisingly easy to make!

TIP: Make this pineapple cheese ball recipe a day in advance, as it gets better after a day. The chilling time allows it to set up and you’ll be left with a super creamy texture.

Here’s how to make a vegan cheese ball with cashew cheese:

  • Mix up the Hawaiian cheese ball mixture. Gently mix together some seasoning salt, chopped bell peppers, crushed pineapple, green onions, and pecans.
  • Form the cheese ball. You’ll basically put your cashew cheese into some plastic wrap and form a ball.
  • Chill. Freeze or refrigerate theHawaiian cheese ball until it’s set.
  • Roll in pecans. Roll or lightly press the vegan cheese ball in more pecans, and refrigerate.

Hawaiian Vegan Cashew Cheese Ball Recipe | Wicked Spatula (2)

Does Cashew Cheese Taste Like Cheese?

While cashew cheese doesn’t taste exactly like cheese, it does have a flavor similar to cream cheese. That’s why it’s such a hit in vegan and vegetarian recipes. It has a smooth and creamy texture like cream cheese.

How Do You Serve A Cheese Ball?

You have plenty of options for serving a vegan paleo cheese ball! Here are some ideas:

  • Sliced bell peppers
  • Celery stalks
  • Carrot sticks
  • Paleo Crackers
  • Paleo Chips

How Many Days In Advance Can I Make A Cheese Ball?

You can make this easy cheese ball recipe up to 4-5 days in advance. Letting it sit in the fridge for a few days actually develops the flavors and helps it firm up.

TIP: If you plan on making it a few days ahead, roll in the nuts right before serving, so that they don’t get soggy.

Hawaiian Vegan Cashew Cheese Ball Recipe | Wicked Spatula (3)

How Do You Store This Vegan Cheese Ball?

Store vegan cashew cheese (whether it’s in cheese ball form or not!) in the refrigerator for up to 5 days. Make sure it’s wrapped tightly and stored in a sealed container.

Can I Freeze This Hawaiian Cheese Ball?

Yes, you can freeze this cashew cheese recipe. Unlike recipes with dairy, you can freeze cashew cream cheese! Just wrap it tightly.

This vegan cashew cheese will last around 1-2 months in the freezer. When you’re ready to serve it, just thaw it in the fridge overnight.

More Paleo Appetizer Recipes

Serve up thesepaleo appetizers for the ultimate spread:

  • Baked Loaded Sweet Potato Skins – These are a true crowd-pleaser.
  • Vegan Spinach Artichoke Dip – A vegan spin on a traditional dip recipe. I usually consider this a must.
  • Baked Stuffed Clams – Perfect for those special occasions and a wonderful seafood addition to a spread.
  • Healthy Blooming Onions – These are addicting and oh-so GOOD!

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Hawaiian Vegan Cashew Cheese Ball Recipe:
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4.95 from 17 votes

Hawaiian Vegan Cashew Cheese Ball Recipe

This yummy paleo vegan cheese ball is made with my cashew cream cheese recipe & filled with pineapple, peppers, green onions, and pecans... it's a Hawaiian cheese ball!

Course Appetizer

Cuisine American

Keyword cashew cheese recipe, cashew cream cheese, Hawaiian cheese ball, vegan cashew cheese, vegan cheese ball

Calories 188 kcal

Prep Time 5 minutes

Refrigerate 30 minutes

Total Time 35 minutes

Author Maya Krampf from WickedSpatula.com

Servings 16 servings

★ Review Print


Please ensure Safari reader mode is OFF to view ingredients.

  • 2 cups Raw cashews (soaked at least 2 hours, OR if you don't plan ahead well like me simply boil them for 5 minutes until tender)
  • 2 tablespoons Lemon juice
  • 2 tablespoons Refined coconut oil
  • 1.5 teaspoons Seasoning salt (to taste)
  • 1 medium Green bell pepper (diced)
  • 1 cup Crushed pineapple (drained)
  • 6 medium Green onions (minced)
  • 1 1/4 cup Crushed pecans

Click to convert between US & metric measurements:

US Customary - Metric


More TIPS about this paleo recipe in the post above!

  1. Place cashews in a high-speed blender along with lemon juice and coconut oil. Blend until creamy. If the mixture seems mealy or dry add water 1 tablespoon at a time until creamy.

  2. Stir in seasoning salt, bell pepper, pineapple, green onions, and 1/4 cup crushed pecans.

  3. Place a piece of plastic wrap in a shallow bowl and place half of the mixture onto the plastic wrap. Form into a ball and place in the freezer 30 minutes - 1 hour or until set enough to roll in pecans. Repeat with the remaining mix.

  4. After the balls are formed and firm roll them in crushed pecans. Store in refrigerator until ready to eat (it tastes best after chilling 24 hours). Serve with your favorite gluten-free crackers or bell pepper slices.

Recipe Notes

Serving Size:~2 tablespoons, or 1/16 entire cheese ball

Nutrition Information Per Serving

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 188

Fat 15g

Protein 4g

Total Carbs 12g

Net Carbs 10g

Fiber 2g

Sugar 7g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.

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