Vegan Cheese Ball
Recipe Cost 6.10 Serving Cost 0.76 Course Appetizer
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings people
Recipe Cost $ 6.10 Serving Cost $ 0.76A Vegan Cheese Ball coated in herbs, cranberries, and toasted nuts that is both festive and delicious. This creamy, flavorful cheese ball is an easy plant-based appetizer everyone will love.
Ingredients
Cheese Base
- 1 ½ cups raw cashews soaked 4–6 hours or quick-soaked in hot water for 30 minutes, then drained
- 3 Tablespoons nutritional yeast
- 2 Tablespoons refined coconut oil solid at room temp, melts when blended
- 2 Tablespoons lemon juice
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons unsweetened almond or coconut yogurt
- 1 clove garlic
- 1 teaspoon onion powder
- ¾ teaspoon smoked paprika
- 1 teaspoon sea salt
- 2-3 Tablespoons water as needed for blending
Herb Mix Coating
- ¼ cup finely chopped fresh parsley
- 2 Tablespoons chopped fresh chives or green onions
- 2 Tablespoons chopped fresh dill optional but amazing
- ¼ cup finely chopped dried cranberries
- ½ cup finely chopped pecans or walnuts lightly toasted
Instructions
Blend the Cheese Base
- Add the soaked cashews, nutritional yeast, coconut oil, lemon juice, apple cider vinegar, almond yogurt, garlic, onion powder, paprika, salt, and two tablespoons of water to a high-speed blender or food processor.
- Blend until completely smooth, stopping to scrape down sides as needed. Add a touch more water only if necessary—keep it thick.
Chill & Set
- Transfer the mixture to a bowl, cover it, and refrigerate for 2–3 hours (or overnight). The coconut oil and yogurt help firm it up.
Shape the Ball
- Once the mixture is firm enough to handle, use clean, damp hands to form it into a ball.
Prepare the Coating
- On a plate, mix parsley, chives, dill, cranberries, and toasted pecans.
Roll & Coat
- Roll the cheese ball in the coating mixture, pressing gently so it sticks all over.
Final Chill (Optional)
- Chill for another 30–60 minutes to allow the coating to set and the flavors to meld.
Notes
Storage Tips
Storage: Keep covered in the refrigerator for up to 5 days. Freezing: You can freeze the uncoated cheese ball for up to 2 months. Thaw overnight in the fridge, then roll in the coating before serving. Make-Ahead: Best made at least a day in advance so the flavors can deepen. Roll in the coating on the day of serving for the freshest look.Equipment
Measuring cups & spoons
blender or food processor
Mixing bowl
Plate
Nutrition
Serving: 3TablespoonsCalories: 237kcalCarbohydrates: 13gProtein: 7gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 296mgPotassium: 277mgFiber: 2gSugar: 5gVitamin A: 292IUVitamin C: 5mgCalcium: 23mgIron: 2mg
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