Dairy Free CheeseBall #FantasticalFoodFight

This nut free, Dairy Free CheeseBall is easy to make, and taste so cheesy close to the real thing, that you wont miss the dairy and nuts at all!

Dairy Free Cheese Ball - Home Sweet Homestead

Is a dairy free cheeseball even possible? Why yes, yes it is.

If you are looking for the PERFECT allergy-friendly appetizer for either an upcoming game day party, potluck, or get together, then this nut free, dairy free cheese ball is it!

Fantastical Food Fight - Home Sweet Homestead

The #FantasticalFoodFight is hosted by Sarah of Fantastical Sharing of Recipes. Each month an ingredient or theme is chosen and bloggers make a new-to-their-blog recipe using it. The possibilities are endless and all of the bloggers link up and share their recipes on the same day.

Home Sweet Homestead - Dairy Free CheeseBall

This month's theme is "CheeseBall" as a nod toward today, April 17, which is National Cheeseball day. Now at first I didn't think I was going to be able to participate in this month's event.

I'm allergic to milk so cheese was out of the question for me. But, I've become very adept at making substitutions for the things I'm allergic too (the list is quite long). So I decided to take my dairy-free cheese slices recipe (yep, I have a recipe for that), and  experiment with making it into a cheeseball.

Home Sweet Homestead - Dairy Free Cheese Ball

The only thing I did differently from my dairy-free cheese recipe, which gets it's cheesy flavor from nutritional yeast, was mold it into a rounded shape. I'm also allergic to almost all nuts, which most cheeseballs are coated in, so I topped it with Barlean's Energy Blend instead to give it a nutty flavor, and mimic the real deal as much as possible.

Dairy Free CheeseBall: Home Sweet Homestead

And it worked! It turned out so good, and is close enough in taste to a regular cheeseball, that those who can't have dairy products or nuts, won't feel left out at all! It's pretty firm and sliceable when you first pull it out of the refrigerator, but after sitting at room temperature for about 15 minutes, it becomes spreadable, just like a regular cheeseball.

Don’t miss the link up below the recipe to see what everyone else whipped up this month!

Printable recipe

Dairy Free CheeseBall


1 tablespoon Barlean's Energy Blend
2 cups zucchini, peeled and sliced
1/2 cup water
2 tablespoons sunflower oil + extra (olive oil may be substituted)
2 teaspoons fresh lemon juice
2 1/2 tablespoons gelatin
1/4 cup + 2 tablespoons nutritional yeast
1/2 teaspoon sea salt, or to taste


Line a small round bottomed bowl with plastic wrap. Lightly rub a small amount of sunflower oil on the bottom and up the sides of the plastic wrap. Sprinkle the Barlean's Energy Blend on the bottom and around the sides of the greased plastic wrap. Set aside.
Place zucchini and water in a small pot and bring to a boil. Reduce heat, cover with a lid, and allow to simmer for 10 minutes. (make sure the squash isn't sliced to thickly, or it will take longer to become tender).
Drain the water and transfer zucchini to a blender. Add oil and lemon juice and blend on high until completely smooth.
Add the gelatin, nutritional yeast and salt, and continue blending until smooth.
Poor mixture into the prepared bowl and spread out in an even layer. Refrigerate for 2 hours, or until set.
Serve with crackers and/or crudites.

This cheeseball can be kept in the refrigerator for up to 5 days.

April's tips:

When you first unwrap the cheeseball, it will be slightly moist. Now is the time to sprinkle and lightly press some extra Barlean's Energy Blend onto the cheeseball, if you want the entire ball covered.

Want to kick up the flavor a notch? Add one or more of the following: 1 teaspoon of mustard or hot sauce, 1 finely minced clove of garlic, 1 tablespoon minced parsley, chives, or dill, or 1 tablespoon of minced sweet onion.

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Dairy Free CheeseBall - Home Sweet Homestead

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