Vegan Cheese Ball

5 from 4 votes

This easy vegan cheese ball is rich, creamy, and deliciously cheesy—ideal for parties, potlucks, and any time you want to impress (for vegans and non-vegans alike)!

Prep Time40

Cook Time0

Refrigerate7

Total Time7 40

Course: Appetizer, Side Dish

Cuisine: American

Servings: cheese ball

Calories: 2083kcal

Author: Toni

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).

Nutrition