Last updated - ; Published - By Rhian Williams 6 Comments
Jump to Recipe Print Recipe
This Vegan Cashew Cheese Ball iscreamy,tangyand full offlavour! It's perfect forsharingand makes animpressiveappetizer!
Why you'll love thisVegan Cashew Cheese Ball:
- it's undetectablyvegan
- it'srichandcreamy
- it's"cheesy"
- it'stangy
- it's full offlavour
- it's covered inearthypistachios andtart-sweetcranberries
- it'seasyto make
- it'seasily customisable
- it'sgluten-free
- it'spaleo-friendly
- it makes a great shareableappetizerfor Thanksgiving, Christmas or anything else!
How to make thisVegan Cashew Cheese Ball
Scroll down to the bottom of the post forthefull recipe.
Place all the ingredients in a food processor.
- Whizz until completely smooth - you will have to mix it around a few times.
Place a piece of cling film over a bowl and place the blended cashew mixture in the middle of the cling film.
- Wrap the cling film around the mixture and roll it up until you get a ball shape.
- Place the ball in the bowl and either put it in the freezer for an hour or in the fridge for a few hours until it firms up.
- Place the chopped dried cranberries and pistachios on a plate and use them to cover the cheese ball - see substitutions below for other options.
How to serve thisVegan Cashew Cheese Ball?
There are lots of different ways you can serve this Cheese Ball, but here are some suggestions:
- sliced apple
- sliced persimmon
- grapes
- crackers or oat cakes
- dates
- dried apricots
- olives.
How long does thisVegan Cashew Cheese Ball keep for?
This Cheese Ball keeps covered in thefridgefor up to afew days.
Substitutions you can make to this recipe:
- you can substitute theapple cider vinegarwithlemon juice
- you can substitute thedried herbswith fresh herbs- you'll need to add more fresh herbs than dried herbs as they have less flavour per volume
- you can add somegarlic powderor agarlic cloveif you like
- you can substitute the chopped pistachios/driedcranberriesto cover the ball with a combination of any of the following:choppedpecan nuts, chopped walnuts, almond bacon, sunflower seeds, chopped chives, chopped sour cherries, sesame seeds etc.
More vegan cheese recipes:
- Vegan White Bean Mac and Cheese
- Vegan Brie Cheese
- Vegan Stretchy Melty Cheese Nachos
- Vegan Stretchy Melty Cheesy Fries
- Vegan Stretchy Melty Cheese Quesadillas
- Vegan Stretchy Melty Grilled Cheese
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Vegan Cashew Cheese Ball
This Vegan Cashew Cheese Ball iscreamy,tangyand full offlavour! It's perfect forsharingand makes animpressiveappetizer!
3.84 from 50 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: vegan appetizer, vegan cashew cheese, vegan cheese, vegan cheese ball
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 8
Calories: 115kcal
Author: Rhian Williams
Ingredients
- 150 g (1 cup) cashew nuts soaked overnight in cold water or in hot water for 15 minutes
- 3 teaspoons apple cider vinegar to taste (or sub lemon juice)
- 2 tablespoons nutritional yeast
- 1 heaped teaspoon miso (ensure gluten-free if necessary)
- ½ teaspoon dried herbs (I used a mixture of dried rosemary and thyme)
- 1 teaspoon coconut oil
- Salt to taste
To decorate (optional)*:
- Dried cranberries , finely chopped
- Pistachios , finely chopped
To serve (optional):
- Sliced apple
- Sliced persimmon
- Grapes
- Crackers
Instructions
Place all the ingredients in a food processor
Whizz until completely smooth - you will have to mix it around a few times
Place a piece of cling film over a bowl and place the blended cashew mixture in the middle of the cling film
Wrap the cling film around the mixture and roll it up until you get a ball shape
Place the ball in the bowl and either put it in the freezer for an hour or in the fridge for a few hours until it firms up
Place chopped dried cranberries and pistachios on a plate and use them to cover the cheese ball - see notes for other options
Keeps covered in the fridge for up to a few days
Notes
*You can substitute the chopped pistachios/driedcranberriesto cover the ball with a combination of any of the following:choppedpecan nuts, chopped walnuts, almond bacon, sunflower seeds, chopped chives, chopped sour cherries, sesame seeds etc.
Nutrition Facts
Vegan Cashew Cheese Ball
Amount Per Serving
Calories 115Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Sodium 7mg0%
Potassium 161mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Calcium 7mg1%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Catherine
Hello. Thank you for publishing and sharing your recipes.
Can I substitute or leave out the miso? I'm not sure if I will find it where I live and not sure if I will like it.
Thank you.
Reply
Rhian Williams
Thank you so much! Yes you can leave out the miso no problem - just add a little extra salt!
Anonymous
Thank you Rhian! You have been a blessing.Reply
Rhian Williams
Thank you so much, so kind!
Alejandra Strickland
I made the cheese for thanksgiving and my family love it!! Thank you so much for sharing your recipes, your instructions all really easy to follow.Reply
Rhian Williams
Thank you so much, so happy to hear that!
