Vegan Cheese Ball

Vegan Cheese Ball is creamy and flavorful, the perfect party or holiday treat, easy to prepare and taste great with crackers.

Vegan Cheese Ball

FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

I finally got around to doing a cheese ball, just in time for the Christmas holiday. 

My cranberry cheese ball is a  combination of the cheesy taste of cashew cheese. creamy vegan cream cheese with added green onions, jalapenos and coated with festive cranberries. The perfect blend of sweet, savory and spicy!

Vegan Cheeseball Recipe

My friends, if you have never tried cheese ball appetizers then you are in for a surprise, they are so addictive and your guests will be blown away by this mouthwatering treat.

Serve this cheese ball recipe with my dairy-free Spinach Artichoke Dip, Vegan Cheese 
Burger Dip and your non-dairy-free guests will be amazed!

How To Make Vegan Cheese Ball

How To Make Vegan Cheese Balls

Soak Cashews for about 4 hours or cook in boiling water for about 10 minutes. Place soaked cashews in a food processor with cream cheese, lemon juice, yeast flakes, garlic powder, salt and process until smooth and creamy.

Add green onion, jalapeno, cayenne pepper, and pulse. Scrape out cheese ball onto plastic wrap or cheesecloth, form into a ball and wrap the plastic wrap securely around cheese ball.

Refrigerate for about 4 hours. Remove plastic wrap, coat the cheese ball with dried cranberries and serve on a platter with Simple Mills Gluten-Free Vegan Crackers.

You can make this cheeseball the day before and the flavors meld even better. 

Vegan Cheese Ball

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Nutrition

Energy:
104 kcal / 435 kJ
Fat:
7 g
Protein:
3 g
Carbs:
7 g
Per portion

Cooking Time

Preparation:
4 h
Ready in:
4 h
For:
16 Servings

Ingredients

Instructions

  1. Soak Cashews for about 4 hours or cook in boiling water for about 10 minutes.
  2. Drain cashews and add to a food processor with cream cheese, lemon juice, yeast flakes, garlic powder, salt, and process until smooth and creamy, scraping down the sides.
  3. Add green onion, jalapeno, cayenne pepper, and pulse. Scrape out cheese ball onto plastic wrap or cheesecloth, form into a ball and wrap the plastic wrap securely around cheese ball.
  4. Refrigerate for about 4 hours. Remove plastic wrap and coat the cheese ball with dried cranberries. Keep refrigerated until ready to serve, add crackers.

Notes

Vegan Cheese Ball

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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