This Vegan Cheese ball is so creamy and delicious, everyone will have a hard time believing it’s totally dairy free! Serve it as part of a snack board, or dig into it on its own with some whole grain crackers. It’s a perfect appetizer for parties, holidays, picnics, and game days.
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This vegan cheese ball is sure to be a hit at your next gathering! It’s so tasty, it’s sure to be enjoyed by vegans and non-vegans alike!
I haven’t had a cheese ball in years. I used to love those creamy balls of cheese that were coated with nuts, but had never seen a vegan version in the stores.
I’ve purchased and made several vegan cheeses, but not a cheese ball. I decided to modify some of my other cheese recipes to see if I could come up with a good vegan cheese ball, and I’m so glad I did. It turned out absolutely delicious!
If cheese is your reason for not going fully plant-based, this recipe might change your mind. It’s creamy, tangy, and slightly smoky.
Ingredients
You will find full instructions and measurements in the recipe card at the bottom of the post.
- Raw cashews – cashews form the base of this recipe. For the creamiest cheese, be sure to soak the cashews before blending.
- Lemon juice – fresh or bottled lemon juice is fine. This gives the cheese a tangy flavor.
- Salt and white miso – for saltiness and umami. I used Cold Mountain Mellow White Miso. If you are allergic to soy, you can use chickpea miso.
- Nutritional yeast – for a cheesy taste.
- Onion powder
- Garlic powder
- Salt
- Smoked paprika – to add just a bit of smoky flavor. This can be omitted if you don’t want a smoky cheese, or the amount can be increased for extra smokiness.
- Lactic acid powder – adds more tang.
- Turmeric – for color.
- Chopped roasted pecans – to coat the outside of the cheese ball. The pecans can be substituted with another type of nuts such as chopped walnuts or hazelnuts, or sliced almonds. Or coat your cheese ball with cranberries or herbs.
How to make the cheese ball
First you need to soak your cashews to soften them. Place the cashews in a bowl and pour boiling water over them. Cover and let sit for 15 minutes.
Drain the cashews and add them to the bowl of a food processor with all the remaining ingredients except the water and the chopped pecans.
Process the cheese on high, scraping down the sides occasionally. Add the water a tablespoon at a time and blend until you get a smooth consistency. Be sure to add only as much water as you need to get a smooth consistency. If you add too much water, your cheese ball will be too soft.
Transfer the blended cheese to a piece of plastic wrap. Wrap it up and twist the top, forming it into a ball. It will be a bit soft, but it will firm up and can be reformed after chilling. Also, it’s not important to form it in a perfect ball at this point, because it can be rounded more after chilling.
Chill for at least 4 hours.
Remove the cheese ball from the plastic wrap and place it on a plate. Press the chopped cashews onto it, reforming it into a round ball.
Cover and refrigerate until you’re ready to serve.
Serving suggestions
This cheese ball is delicious served on some crackers or slices of baguette. It also goes well with sliced apple.
If you like putting together a vegan snack board, add in a couple other cheeses like some of my vegan cheddar cheese, vegan pepper jack cheese, or vegan mozzarella. Then slice up some vegan pepperoni, vegan Italian sausage, or some vegan andouille sausage. Pair the cheese and sausage slices with some fresh fruits, vegetables, nuts and some whole grain crackers or bread slices, and you’ve got an amazing charcuterie board that will amaze your guests.
Frequently asked questions:
If you are allergic to cashews, you can use blanched almonds or sunflower seeds. Be sure to soak the almonds well as you would the cashews. The flavor of the cheese will be a bit different with almonds or sunflower seeds, and the texture may be a bit more grainy, but it will still be delicious!
This cheese ball will keep in a covered container in the refrigerator for up to a week. It can be frozen for up to 2 months. Thaw it in the refrigerator before serving.
Other vegan cheese recipes:
- Vegan Mozzarella
- Vegan Pepper Jack Cheese
- Dairy Free Parmesan
- Vegan Cheddar Cheese
- Loaded Vegan Queso Dip
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Vegan Cheese Ball
Equipment
Ingredients
- 1 ½ cups raw cashews
- 2 – 4 tablespoons water
- 3 tablespoons lemon juice
- 2 teaspoons white miso
- ⅓ cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¾ teaspoon paprika
- ½ teaspoon lactic acid powder
- ¼ teaspoon turmeric
- ½ cup chopped roasted pecans
Instructions
- Place the cashews in a bowl and pour boiling water over them. Cover and let sit for 15 minutes.
- Drain the cashews and add them to the bowl of a food processor with all the remaining ingredients except the water and the chopped pecans.
- Process the cheese on high, scraping down the sides occasionally. Add the water a tablespoon at a time and blend until you get a smooth consistency.
- Transfer the cheese to a piece of plastic wrap. Wrap it up, forming it into a ball. It will be a bit soft, but it will firm up and can be reformed after chilling. Chill for at least 4 hours.
- Remove the cheese ball from the plastic wrap and place it on a plate. Press the chopped cashews onto it, reforming it into a round ball.
- Cover and refrigerate until you're ready to serve.
