Vegan Cheese Ball

5 from 2 votes

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.

Prep Time15

Chill Time4

Total Time4 15

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegan

Keyword: cheese ball, Dairy Free, dairy free cheese, Oil Free, Vegan, vegan cheese

Servings:

Calories: 135.5kcal

Author: Teresa Sklenicka

Equipment

Food Processor

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.

Notes

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.

Nutrition