This easy vegan cheese ball is rich, creamy, and deliciously 'cheesy'—ideal for parties, potlucks, and any time you want to impress (vegans & non-vegans)!
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Why You’ll Love This Recipe
Every great party, potluck, and holiday celebration needs a vegan cheese ball centerpiece, and this vegan cheese ball recipe is just as creamy, flavorful, and irresistible. Using cashews and vegan cream cheese, it has a perfect balance of smooth, creamy texture, spreadable power, and 'cheesy' flavor that’ll have it disappear in minutes!
Plus, it’s really easy to make; you only need 10 ingredients, a food processor (this is the one I use), and a bit of patience for the soaking and chilling steps. Once chilled, add your favorite toppings, and serve with bread, crackers, and veggies for a guaranteed crow-pleasing vegan appetizer. Psst – I’ve never had leftovers. It’s that good!
Looking for more vegan party food ideas? You might enjoy my easy vegan jalapeño poppers, vegan Buffalo chicken dip, or tater tot nachos (aka totchos!).
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Flavor Variations
- White miso paste: Add 1-2 tablespoon to enhance salty, umami, 'cheesy' flavor.
- Other spices/herbs: i.e., chili/cayenne pepper for heat, smoked paprika for smokiness, and/or herbes de Provence or Italian seasoning for aromatic depth. Spice blends also work, like everything bagel/vegan ranch seasoning.
- Liquid smoke: A few drops add a subtle smoky depth.
- Lemon zest: Add just a little for subtle, bright, citrusy depth.
- Mix-ins: Add texture and flavor with finely chopped sun-dried tomatoes, olives, jalapeño, pickles, roasted red pepper, caramelized onion, or chopped fresh herbs (like parsley, scallions, dill, basil, chives, etc.)
How to Make A Vegan Cheese Ball
Step 1: First, soak the cashew nuts in a medium bowl, covered with boiling water, for 30 minutes to soften. Then, strain and rinse thoroughly. Transfer the soaked cashews to a food processor and blend for a minute.
Step 2: Add the lemon juice and seasonings (onion powder, garlic powder, salt, black pepper), rosemary, and nutritional yeast. Blend for 2 minutes, pausing to scrape the jug sides as needed. Add the vegan cream cheese and blend until smooth and creamy (about 3 minutes). While running, slowly drizzle in the olive oil.
If you have the time, soak them in cold water overnight instead.
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Step 3: Place a clean kitchen towel (or plastic wrap) into a bowl and scoop the vegan cream cheese mixture over that. Pull the corners together and twist them to create a tight seal, and secure it with a rubber band.
Step 4: Chill it in the fridge for 6 hours (or overnight) to set. Remove the vegan cheese ball from the towel, and optionally add toppings (read below). Enjoy!
If the ball isn’t as smooth as you’d like, gently hand-smooth it.
FAQs
If you have a high-speed blender, that should work fine. A lower-powered version will struggle to blend the cashews smoothly, though.
You could try using soaked sunflower seeds instead.
I'm old school and prefer Tofutti, but Oatly, Miyokos, Trader Joe's, and Violife all have vegan cream cheese.
Pro Recipe Tips
- Use soaked cashews: The process not only softens the nuts for easier blending but provides a more neutral flavor, too.
- Don’t rush the chill stage: This is important to firm up and mold the vegan cheese ball properly. The flavors also meld during this step.
- Add toppings before serving: That way, they maintain freshness and texture.
- For mini vegan cheese balls: Divide the mixture to make smaller ‘individual serve’ molded versions (as balls or other shapes).
The Best Cheese Ball Toppings
Select one or several of the toppings below to create a tasty vegan cheese ball ‘crust.’ Roll or press the molded and chilled ball into the toppings.
- Fresh herbs (like minced parsley, dill, chives, scallions, etc.)
- Everything bagel seasoning (for a little crunch and savory, salty garlic flavor)
- Sesame seeds (white, black, or mixed)
- Crushed nuts (toasted works best – like walnuts, almonds, pecans, pistachios)
- Shredded vegan cheese (for even more 'cheesy' flavor and depth)
- Ritz crackers (crushed – or other crackers/pretzels)
- Dried fruit (like sweet, chewy cherries, cranberries, apricots, or raisins)
Storage Instructions
Make ahead: This vegan cheese ball recipe is a great holiday make-ahead option, as you can assemble it and keep it stored in the fridge for 1-2 days before serving. This is the container I'm using in the photo below (but my lid is red).
Store: Any leftovers can be stored in an airtight container for 4-5 days.
Freeze: I haven’t tried freezing it, as it depends on the brand of vegan cream cheese used, and the nuts might become a little gritty. If you want to try, though, wrap it tightly in plastic wrap, place it in a Ziplock/Stasher, and store for 2-3 months.
Vegan Cheese Ball
Equipment
Ingredients
- 2 cups of raw cashews
- Hot water
- 1 tablespoon of lemon juice
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- ½ teaspoon salt
- ½ teaspoon of black pepper
- ¼ teaspoon of rosemary
- 2 tablespoons of nutritional yeast
- 4 ounces vegan cream cheese
- 2 tablespoons of olive oil
Instructions
- In a medium bowl add the cashews and cover them with hot water. Allow them to sit for 30 minutes. Strain and wash them thoroughly.
- Add them to the cup of a food processor and blend for one minute.
- Add the lemon juice, onion powder, garlic powder, salt, black pepper, rosemary, and nutritional yeast. Blend for 2 minutes, scraping the sides as needed.
- Add the vegan cream cheese and blend for 3 minutes. While the food processor is on, add in the olive oil. Blend until completely smooth.
- Grab a small bowl and lay a clean kitchen towel on the bowl. Scoop the mixture into the towel. Grab the corners of the towel, pull them up, and twist them to create a tight seal. Use a rubber band to tighten the towel.
- Place it in the refrigerator for 6 to 7 hours or overnight.
- Remove the vegan cheese from the towel and enjoy.
Notes
- Use soaked cashews: The process not only softens the nuts for easier blending but provides a more neutral flavor, too.
- Don’t rush the chill stage: This is important to firm up and mold the vegan cheese ball properly. The flavors also meld during this step.
- Add toppings before serving: That way, they maintain freshness and texture.
- For mini vegan cheese balls: Divide the mixture to make smaller ‘individual serve’ molded versions (as balls or other shapes).
Andrea White says
So yummy!