Easy Vegan Cheese Ball

Delicious Vegan Cheese Ball! Tastes similiar to garlic and herb boursin cheese spread!! Super creamy and easy! Perfect appetizer for your holiday snack table! Dairy free, Gluten free!

This is the best cheese ball recipe and it happens to be vegan!! Yup a dairy free cheese ball for the holidays or any occasion, and it all comes together in the food processor with cashews, vegan cream cheese, coconut milk, and spices, then rolled in pecans, fresh parsley and cranberries!! No nutritional yeast needed! Simple, festive and tasty! How good does that sound right!!

Makes a great holiday centrepiece on your thanksgiving, Christmas or New Years buffet table and is also perfect for a potluck or game day with a sliced baguette and or crackers and veggies! Everyone will gobble it up! Similar taste to Boursin cheese!! Really tasty Vegan Holiday Cheese Ball Enjoy!

My family loved this recipe and couldn’t believe it was vegan! No need to buy a cheese ball ever again folks!!

What are the ingredients in a Vegan Cheese Ball?

Store bought vegan cream cheese ( whatever you like, Daiya, Kite hill, etc..)
Cashews
Coconut milk
Green onions or chives
Spices
Pecans
Dried cranberries or dried cherries
Fresh parsley

How long will a vegan cheese ball last in the refrigerator?

The cheese ball will stay firm for 2-3 hours at room temperature and will last in the fridge for 4-5 days.

How do you make a Vegan Cheese Ball?

Add the cashews to a small pot, cover with water and boil for 10 minutes, drain and set aside to cool (couple minutes) then add to the food processor with the vegan cream cheese, coconut milk, garlic salt, pepper, granulated onion and granulated garlic. Process until smooth. Scraping down the sides a few times. This will take a few minutes. (You want it really smooth)

Now add the cheese mixture to a medium bowl and stir in the chopped green onions.

Place a piece of plastic wrap over a small bowl or on your counter. With a spatula scoop out the cheese mixture onto the centre of the plastic wrap. Gather up the corners of the plastic wrap and gently twist the top. So it roughly forms a ball (Don’t worry once it hardens you can shape it into a more uniform ball).

Place the cheese ball in the bowl cover with more plastic wrap and freeze for one hour or refrigerate for 4-6 hours or overnight to let the flavours develop even more.

While the cheese ball is chilling mix the pecans, dried cranberries and parsley together pour onto a plate or a shallow bowl.

When you are ready to serve unwrap the cheese ball form into a better shape if necessary. (It won’t be super firm) Then roll in the chopped pecans and cranberry mix.

Serve with a sliced baguette and/or crackers (Raincoast Crisps are delicious!) and veggies like carrots, celery and cucumbers. Enjoy! Full recipe ingredients and instructions see recipe card below.

Ok let’s make a Vegan Cheese Ball! It’s:

super festive

so easy!

perfect for your holiday snack table

kid friendly

creamy and cheesy

totally addicting!

gluten free

Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.

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Want more Vegan Cheese Recipes? Check these out:

• Best Vegan Mozzarella Cheese (perfect on pizza)
• 10 Minute Vegan Nacho Cheese Sauce
• Vegan Cream Cheese Frosting – Sweet, tangy & Pipeable!
• Vegan Ricotta Cheese (Cashews & Tofu)
• Best Vegan Mac and Cheese (Daiya)

Easy Vegan Cheese Ball

★★★★★ 5 from 2 reviews

• Author: Verna
• Prep Time: 20 Minutes
• Total Time: 20 Minutes
• Yield: 12 servings 1x
• Category: Snacks & sides, Gluten free,
• Method: food processor/mixing bowl
• Cuisine: American, Canadian

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Description

Delicious Vegan Cheese Ball! Tastes similiar to garlic and herb boursin cheese spread!! Super creamy and easy! Perfect appetizer for your holiday snack table! Dairy free, Gluten free!

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Scale 1x2x3x

Ingredients

• 1 cup raw cashews
• 1– 8 oz package vegan cream cheese ( I used Daiya)
• 1/4 cup canned coconut milk, full fat
• 1/4 teaspoon black pepper
• 1/2 teaspoon granulated garlic
• 3/4 teaspoon garlic salt
• 3/4 teaspoon granulated onion
• 1 tablespoon green onions, finely chopped, green parts only (or use chives)
• 1/2 cup pecans, chopped small
• 1/4 cup dried cranberries or dried cherries, chopped
• 2 tablespoons fresh parsley, chopped

Optional add ins:

• 1 tablespoon fresh lemon juice (if you want it tangier)
• for more herb flavour add 1/2 teaspoon each: dried dill, dried tarragon, dried thyme

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Instructions

1. Add the cashews to a small pot, cover with water and boil for 10 minutes, drain and set aside to cool (couple minutes) then add to the food processor with the vegan cream cheese, coconut milk, garlic salt, pepper, granulated onion and granulated garlic. Process until smooth. Scraping down the sides a few times. This will take a few minutes. (You want it really smooth)
2. Now add the cheese mixture to a medium bowl and stir in the chopped green onions.
3. Place a piece of plastic wrap over a small bowl or on your counter. With a spatula scoop out the cheese mixture onto the centre of the plastic wrap. Gather up the corners of the plastic wrap and gently twist the top. So it roughly forms a ball (Don’t worry once it hardens you can shape it into a more uniform ball).
4. Place the cheese ball in the bowl cover with more plastic wrap and freeze for one hour or refrigerate for 4-6 hours or overnight to let the flavours develop even more.
5. While the cheese ball is chilling mix the pecans, dried cranberries and parsley together pour onto a plate or a shallow bowl.
6. When you are ready to serve unwrap the cheese ball form into a better shape if necessary. (It won’t be super firm) Then roll in the chopped pecans and cranberry mix.
7. Serve with a sliced baguette and/or crackers (Raincoast Crisps are delicious!) and veggies like carrots, celery and cucumbers. Enjoy! If needed scroll up for Step by step photos.

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Notes

• if you find the cheese mix is to wet to add to your plastic wrap, stick in the fridge for 15-20 minutes.
• prep time doesn’t include chill time

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