Vegan Cheese Ball

December 11, 2020

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A more rustic, homespun take on fancier, festive ways to please with cheese—like a weepy wheel of baked brie or bountiful platter stacked with cheese varietals, fresh and dried fruits, cured meats, and marmalades—the cheese ball looks like a massive nut-covered snowball but tastes like every childhood family reunion bound together. A cheese ball is made from a blend of cream cheese, cheddar or other shredded semi-soft cheese, sometimes sour cream, and a feisty flavor like ranch or Worcestershire sauce, shaped into a globe and coated with chopped nuts. Place on a huge plate scattered with sliced apples or pears, crackers, veggie sticks, or toasted pita triangles. 

Of course, vegans and those with aversion to dairy can view the cheese ball as a literal gut bomb. Our vegan cheese bomb has all of the flavor and creamy texture you may recall from tasting one as a child, but with no dairy—and no loathsome memories of your aunt's lipstick-stained kisses or grandpa's piercing cheek pinches. 

How to Make a Vegan Cheese Ball

There are a few steps to making a vegan cheese ball, and—fair warning—the vegan cheese ball does need to sit wrapped in a clean tea towel for at least four hours (up to overnight) in the refrigerator to hold its circular shape. There's nothing strenuous involved in its construction; here are the steps to making the perfect vegan cheese ball:

  1. Boil water in a kettle; pour the hot water to cover the cashews in a large bowl. Soak the cashews for 5–10 minutes, then drain them.
  2. Add cashews to a food processor with lemon juice, Vegan Ranch Dressing, and seasonings, then blend until smooth. Add vegan cream cheese and blitz until combined.
  3. Scoop the cheese mixture into the center of a clean tea towel sitting in a bowl. Pull the sides of the towel up and twist, creating a ball with the cheese mixture. 
  4. Put the bowl with the cheese ball wrapped in the towel in the refrigerator for at least 4 hours, up to overnight. 
  5. When ready to serve, remove the cheese ball from the refrigerator and remove gently from the towel. Place the cheese ball on a plate filled with chopped nuts, and gently cover the cheese ball with the nuts until coated completely.

Vegan Cheese Ball Recipe

Time: 4 hours, 15 minutes; up to overnight

Servings: 14


  • 2 cups raw cashews
  • boiling water
  • 3 Tbsp. lemon juice
  • 1/2 cup Primal Kitchen Vegan 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 


  • Place cashews in a large bowl and cover with just-boiled water. Let soak for 5–10 minutes.
  • Drain cashews and place in a food processor with lemon juice, Vegan Ranch, and seasonings. Blend until smooth. Add cream cheese, and blend until combined.

Vegan cheese dip getting blended in a food processor. Alongside the food processor: Primal Kitchen Vegan Ranch Dressing bottle, a few cashews, a sliced lemon, and a lemon juicer.

  • Place a clean tea towel in a bowl. Spoon cheese mixture in 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 in the towel and bowel for at least 4 hours, and up to overnight.
  • When ready to serve, remove the cheese ball from the towel and place on a plate with the chopped nuts. Cover the cheese ball completely in chopped nuts.
  • Serve the cheese ball with raw vegetables, gluten-free crackers or pretzels, or grain-free tortilla chips.

Vegan cheese ball on a white platter with a silver spoon scooping some of the cheese. Also on the plate: broccoli florets, radishes, snap peas, carrot and cucumber sticks, and crackers.

Nutrition info (per serving):

Calories: 195

Carbs: 8 grams

Fat: 17 grams

Protein: 5 grams

Nutrition info calculated using Cronometer.

You might also like these other vegan recipes:


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