Vegan Cheese Ball

Name: Vegan Cheese Ball
Prep time: 5 h
Total time: 5 h
Yield: 14
Ingredients: 2 cups raw cashews; boiling water; 3 Tbsp. lemon juice; 1/2 cup Primal Kitchen Plant Based Ranch Dressing; 1/2 tsp. onion powder; 1/2 tsp. garlic powder; 1/2 tsp. dried dill (or dried herb of choice); 1/4 tsp. mustard powder; 4 ounces vegan cream cheese; 1/2 cup pecans or walnuts, chopped

December 11, 2020

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A more rustic, homespun take on fancier ways to please with cheese (looking at you, charcuterie), the cheese ball is a staple of holiday potlucks and family gatherings. Typically made with a blend of sharp cheddar and cream cheese or another semi-soft cheese shaped into a globe and coated with nuts, cheese balls can also include ranch or Worcestershire sauce for extra flavor. The ball is then placed on a huge plate scattered with sliced apples or pears, crackers, veggie sticks, or toasted pita triangles for dipping.

Of course, vegans and those avoiding dairy can view the cheese ball as a literal gut bomb. Thankfully, our vegan cheese ball is loaded with the flavor and creamy texture you remember, but without the dairy—so everyone can have a ball with it at your next party.

How to Make a Vegan Cheese Ball

There's nothing particularly difficult about making a vegan cheese ball, but fair warning: it must sit wrapped in a clean tea towel for at least four hours in the refrigerator before it can hold its circular shape. See the recipe below for details.

Vegan Cheese Ball

Rated 5.0 stars by 1 users

Servings

Prep Time

5 hours

Calories

195

A classic at holidays and family events, the cheese ball never goes out of style. Our nutty vegan version gives the original a modern update with no dairy and a delicious ranch flavor.

Author:

Primal Kitchen

Ingredients

2 cups raw cashews
boiling water
3 Tbsp. lemon juice
1/2 cup Primal Kitchen Plant Based Ranch Dressing
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dried dill (or dried herb of choice)
1/4 tsp. mustard powder
4 ounces vegan cream cheese
1/2 cup pecans or walnuts, chopped

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Directions

Place cashews in a large bowl and cover with boiling water. Let soak for 5–10 minutes.
Drain cashews and place in a food processor with lemon juice, Primal Kitchen Plant Based Ranch, and seasonings. Blend until smooth. Add cream cheese and blend until combined.
Place a clean tea towel in a bowl. Spoon the cheese mixture into the center of the towel. Pull up the ends of the towel and twist tightly, shaping the cheese into a large ball.
Refrigerate the cheese ball (still inside the towel/bowl) overnight, or for at least 4 hours.
When ready to serve, remove the cheese ball from the towel. Roll the cheese ball in the chopped nuts until covered completely.
Serve with raw vegetables, gluten-free crackers or pretzels, or grain-free tortilla chips.