Classic Cheeseball; Low-FODMAP, Gluten-free
A classic recipe for low-FODMAP, gluten-free cheeseball. Low in lactose, but full of flavor. Serve this at any party or holiday event! IBS-friendly.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 24 servings 1x
- Category: Snack, appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 16 ounces lactose-free cream cheese, drained and softened*
- 2 cups (226g) freshly grated or shredded sharp cheddar cheese*
- 3 scallions, green tips only, chopped*
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot pepper sauce (optional)
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon paprika
- 1/4 teaspoon oregano
- 1 teaspoon fresh lemon juice
- Pinch of black pepper
- 1 teaspoon garlic-infused oil
- 2/3 cup (80g) unsalted, toasted pecans, finely chopped*
- Crackers, for serving
Instructions
- In a medium bowl, beat your lactose-free cream cheese until smooth
- Mix in the shredded cheddar by hand using a spatula, then add the scallion tips, Worcestershire sauce, hot sauce, parsley, paprika, oregano, lemon juice, pepper, and garlic-infused oil. Taste and adjust seasoning as desired
- When smooth, scoop the mixture into one large ball and form it with your hands. If desired, place on plastic wrap to help you smooth it. You can also chill it for 15 minutes to make it easier to handle
- At this point, you can refrigerate for 5 days (allow to soften for 30 minutes prior to the next step)
- Lay the chopped pecans on a shallow bowl or plate and roll the cheeseball over these, pressing down slightly to cover the outside completely
- Wrap in plastic wrap and refrigerate for about 1 hour, or overnight
- Allow it to come to room temperature before serving
- Serve with LF, GF crackers, chips, crusty bread, or veggies! I used Mary’s Gone Crackers Gluten-free Sea Salt Thins and Amazon Olive Oil Flatbread crackers
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (based on available FODMAP data at time of posting)
- There are naturally low lactose levels in cheese. You may consume up to 420 g for cheddar cheese
- I recommend you shred the cheese yourself, rather than the packages
- The green tip of the scallion is low-FODMAP, avoid the bulb
- I recommend toasting the pecans first. Spread on a baking sheet at 350F for about 5 minutes
- To serve, I recommend using a small knife or cheese spreader, as it won’t be soft enough for a cracker to ‘dip’ itself. You may leave the cheeseball at room temperature for 2 hours
- If you want to prepare this ahead, make the cheeseball itself, but don’t coat in the pecans. Wrap well and place in the fridge for up to one week. Coat it about 1 hour before serving
- The cheeseball leftovers may be stored wrapped in the fridge for about 1 week
