Why This vegan Cheese Ball Works
This vegan cheese ball strikes the perfect balance between creamy, tangy, savory, and sweet. The soaked raw cashews give a rich base, miso and Dijon add depth, and the coating brings texture and festive flair. You can prep it days ahead and it holds up beautifully, making it ideal for busy hosts or weeknight snackers.
Variations to Try
Spicy Cheddar Cheese Ball Add 1/4 cup shredded vegan cheddar cheese (like Earth Island or Jalapeño Daiya block), a pinch of cayenne pepper, and roll in panko breadcrumbs with paprika.
Smoky Bacon Ball Mix in crumbled vegan bacon (like Lightlife’s smoky tempeh strips) and smoked paprika for a bold flavor.
Nut-Free Option Use sunflower seeds or blanched almonds instead of cashews. Skip the nut coating and use fresh herbs or panko.
Mini Cheese Balls Form into smaller portions and roll each in different toppings—great for variety on a vegan charcuterie board.
Tips to Keep It Fresh
Storage Keep in an airtight container in the fridge for up to 5 days.
Make Ahead Prep the ball up to 3 days ahead but wait to roll in coating until just before serving.
Freezing Freeze the uncoated cheese ball tightly wrapped in plastic wrap for up to 1 month. Thaw in fridge overnight, then roll in coating before serving
Vegan Cheese Ball (with Nut-Free Option)
This creamy, dairy-free vegan cheese ball is the perfect appetizer for holidays, parties, or snacking. Rolled in cranberries, nuts, and herbs, it’s a guaranteed crowd-pleaser!
Yield: 8 servings
Cheese Base
- 1 cup raw cashews soaked 4–6 hours or boiled 10 minutes. (or use raw sunflower seeds for a nut-free version)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon white miso paste
- 2 tablespoons refined coconut oil melted
- 1/4 teaspoon sea salt
- 2 tablespoons water more as needed
- 2 ounces vegan cream cheese optional
Coating
- 1/4 cup dried cranberries chopped
- 1/4 cup macadamia nuts or sliced almonds chopped. (or use a mix of panko, chopped herbs, and green onions for nut-free)
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1 pinch smoked paprika optional
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Soak cashews for 4–6 hours or boil for 10 minutes. Drain and rinse.
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Add soaked cashews to a food processor with nutritional yeast, lemon juice, garlic powder, onion powder, Dijon mustard, miso paste, salt, and water. Blend until mostly smooth.
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Add melted coconut oil and optional vegan cream cheese. Blend again until creamy and smooth, scraping down sides as needed.
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Taste and adjust flavors (more lemon juice for tang, nutritional yeast for cheesiness).
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Scoop the mixture onto a piece of plastic wrap. Use the wrap to shape into a ball.
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Refrigerate at least 4 hours or overnight until firm.
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Just before serving, combine cranberries, nuts, parsley, and smoked paprika on a plate.
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Unwrap the cheese ball and gently roll it in the coating mixture to fully cover.
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Let sit at room temperature 10–15 minutes before serving for best texture.
Serve with tortilla chips, Raincoast Crisps, Ritz crackers, or veggie sticks
This vegan cheese ball has become a staple on our snack table, especially around the holidays. It’s simple, creamy, and delicious. Even non-vegans will go back for seconds!