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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...

Vegan Cheese Ball with Cranberries and Pistachios

Author Holly Bertone | Pink Fortitude


  • 1 Cup Raw cashews organic preferred
  • 2 TBSP Lemon juice
  • 2 TBSP Nutritional yeast
  • 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


  • 1/4 - 1/2 Cup Dried cranberries
  • 1/4 Cup Shelled and crushed pistachios


  1. Soak cashews in water for 4 hours or overnight.

  2. Rinse and drain the cashews.

  3. In a food processor, mix together all of the ingredients (except for the topping) until smooth and creamy. Stop and scrape down as needed.

  4. Take a large piece of plastic wrap, and line the bottom of a small bowl.

  5. Place cheese mix on top of the plastic wrap. Gather up the plastic and form into a ball.

  6. Place the plastic-wrapped vegan cheese ball in the small bowl in the fridge for 4 hours to overnight.

  7. When you take it out, you may need to shape it again into a ball (update the shape).

  8. Add cranberries and crushed pistachios on top and all over.

  9. Serve with your favorite gluten free crackers!