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Front view on a vegan Hawaiian cheese ball that's has a few bites taken off to show the creamy middle texture. There are crackers surrounding the cheese ball

Vegan Hawaiian Cheese Ball (Cashew Pineapple Cheese Dip)

This delicious vegan Hawaiian cheese ball is going to be a hit at your next gathering! Made without vegan cream cheese and using only wholesome ingredients, this flavorful creamy dip is easy to make, filled with amazing texture and makes for a stunning appetizer!
Prep Time20 mins
Cook Time0 mins
Minimal resting time4 hrs
Total Time4 hrs 20 mins
Servings 1 large cheese ball
Author plantbasedjess


  • Blender


To make the vegan cheese

  • 1 cup raw cashews - soaked in boiling water for 20 min, then rinse and drain
  • tsp onion powder
  • tsp garlic powder
  • ¾ tsp salt
  • cup refined coconut oil - melted
  • ½ cup vegan milk - unsweetened, unflavored

For the dip

  • ½ cup green pepper - finely diced
  • 2 green onions - finely sliced
  • ¾ cup fresh pineapple - finely diced
  • 6 cherries - diced
  • walnuts or pecans - crushed, optional


  • Soak the raw cashews in boiling water for about 15 minutes, then drain well.
  • Transfer the soaked cashews in a blender alongside the vegan milk, garlic powder, onion powder, salt and coconut oil. Blend until very smooth, then transfer to a bowl.
  • To the creamy cheese mixture, add the green pepper, green onion, pineapple and cherries. Stir to combine.
  • Cover a small round bowl with saran wrap. Transfer the creamy mixture inside the covered bowl and press with a spatula so it's well distributed into the bowl. Cover with more saran wrap and transfer to the fridge for at least 4 hours (but overnight is best).
  • When ready to serve, remove the top saran wrap, then flip the bowl over a large serving plate and remove the other piece of saran wrap to completely unmold the cheese ball. You should have a dome shaped spreadable cheese dip that holds well. You can cover the cheese ball with crushed nuts such as walnuts or pecans and place crackers around the cheese ball and dig in with crackers. Enjoy!



  • Don't skip on soaking your cashews, even if you have a high speed blender. This will make sure you have a texture that's super smooth without any grainy feeling.
  • Make sure to drain your cashews VERY well. If you add too much water to the dip, then it might not hold as well.
  • I find it important to use REFINED coconut oil to avoid coconut flavor for this dip.
  • Don't substitute for any other kind of oil as the coconut oil is essential to create a cheese that will hold well.
  • Dice you fruits and veggies on the smaller side. This will help dig into the dip easily and have some in each bites.
  • The cheese should be nicely firm after resting in the fridge overnight, so you can consider taking it out about 15 min before serving so it can soften just a little.
  • Do not over mix the dip after adding the fruits so it does not turn pink from the cherry juice!
  • You can use frozen or canned pineapple if you want, but be sure thaw first and drain/pat dry your fruits so it does not water down the dip.