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:
- 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.
- 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.
- 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.
- Put the bowl with the cheese ball wrapped in the towel in the refrigerator for at least 4 hours, up to overnight.
- 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
Ingredients
- 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
Instructions
- 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.
- 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.
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:
- Vegan Chickpea Salad with Dijon Vinaigrette
- Sweet & Sour Roasted Brussels Sprouts
- Keto Vegan Roasted Asparagus with Hollandaise Sauce
- Vegan Coleslaw with Apples
- Keto Vegan Spaghetti
- Teriyaki Cauliflower Bites
- Buffalo Sauce Cauliflower Wings
- Hummus with Avocado Oil
