It’s not a party until the cheese spread comes out. It’s the perfect appetizer for any holiday gathering, game day, ladies brunch, or party in general. This vegan cheese ball is dairy-free, is covered with cranberries and pistachios, is easy to make, and is absolutely delicious. Get the recipe…
My vegan journey has been all over the place. But one thing that has remained consistent is NO DAIRY.
Let me be perfectly clear.
I. MISS. CHEESE.
Vegan cheese, whether homemade or purchased can’t 100% replicate the taste and consistency.
There. I said it.
And anyone who tells you it does, it lying through their teeth.
That being said… if you do it right, if you have the right recipe, you’re gonna get as close as you possibly can.
This vegan cheese ball is one of those recipes. You aren’t going to miss the dairy. You’re going to grab a box of gluten free crackers and go to town. And not want to share.
When we entertain, I always make this recipe and keep it to myself. And then everyone gets curious and wants to try it.
The reactions from my non-vegan family and friends are all the same. And all of the comments come with the same face of shock and surprise.
“Wow, this is REALLY good!”
“This actually tastes like cheese.”
“Can I have another bite?”
So if you make one, you may want to make two just in case.
Recipes Notes and Hacks
This recipe is so stinkin easy to make. You literally just throw the ingredients in a food processor and then let it sit.
But I do have one hack for you.
You are going to want 2 TBSP of something creamy to give it that perfect texture. I’ve used tahini, vegan cream cheese, and vegan butter all because I didn’t realize until the last minute that I was out of one of the ingredients. So there you go, you have options.
Recipe Resources
Vegan Cheese Ball Recipe
Vegan Cheese Ball with Cranberries and Pistachios
Ingredients
- 1 Cup Raw cashews organic preferred
- 2 TBSP Lemon juice
- 2 TBSP Nutritional yeast
- 1 TBSP EVOO
- 2 TBSP Vegan butter or vegan cream cheese or tahini your choice of something creamy!
- 1 TBSP Minced garlic or 1 clove
- 1 TBSP Thyme
Topping
- 1/4 - 1/2 Cup Dried cranberries
- 1/4 Cup Shelled and crushed pistachios
Instructions
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Soak cashews in water for 4 hours or overnight.
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Rinse and drain the cashews.
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In a food processor, mix together all of the ingredients (except for the topping) until smooth and creamy. Stop and scrape down as needed.
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Take a large piece of plastic wrap, and line the bottom of a small bowl.
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Place cheese mix on top of the plastic wrap. Gather up the plastic and form into a ball.
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Place the plastic-wrapped vegan cheese ball in the small bowl in the fridge for 4 hours to overnight.
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When you take it out, you may need to shape it again into a ball (update the shape).
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Add cranberries and crushed pistachios on top and all over.
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Serve with your favorite gluten free crackers!
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Are you Inspired?
Love, hugs, and I’m bringing back the cheese ball!
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