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Vegan cheese ball served with crispbread crackers.
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5 from 4 votes

Vegan Cheese Ball

A creamy, cheesy vegan cheese ball made with cashews and vegan cream cheese. Make it ahead, roll it in your favorite toppings and serve it with crackers and veggies.
Prep Time40 minutes
Cook Time0 minutes
Chill6 hours
Total Time6 hours 40 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 12 servings
Calories: 178kcal
Author: Toni

Equipment

Ingredients

  • 2 cups raw cashews
  • just-boiled water for soaking
  • 1 tablespoon lemon juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon dried rosemary
  • 2 tablespoons nutritional yeast
  • 4 ounces vegan cream cheese
  • 2 tablespoons olive oil
  • sesame seeds or toasted chopped nuts for rolling (optional)

Instructions

  • Place the cashews in a medium bowl and cover them with just-boiled water. Let them soak for 30 minutes.
    Raw cashews covered with water in a glass bowl to soak.
  • Drain the cashews in a colander and rinse them well.
    Soaked cashews draining in a mesh strainer.
  • Add the cashews to a food processor and blend for 1 minute.
    Soaked cashews in the bowl of a food processor before blending.
  • Add the lemon juice, onion powder, garlic powder, salt, black pepper, rosemary and nutritional yeast. Blend for 2 minutes, scraping down the sides as needed.
    Blended cashew paste in a food processor next to a lemon half, nutritional yeast and a plate of spices and dried rosemary.
  • Add the vegan cream cheese and blend for 3 minutes. With the food processor running, drizzle in the olive oil and blend until completely smooth.
    Smooth, creamy vegan cheese ball mixture in the food processor.
  • Line a small bowl with a clean kitchen towel and scoop the mixture into the center.
    Vegan cheese mixture being scooped from the food processor into a towel-lined bowl with a purple spatula.
  • Pull up the corners of the towel and twist them to make a tight ball. Secure the towel with a rubber band.
    A kitchen towel twisted closed around the cheese mixture and secured with a rubber band in a bowl.
  • Chill in the refrigerator for at least 6 hours or overnight.
  • Unwrap the cheese ball and gently smooth it with your hands if needed. Roll or press it into your toppings right before serving.

Notes

  • Makes 1 cheese ball.
  • If you plan ahead, soak the cashews in cold water overnight instead of hot water.
  • Use plain vegan cream cheese, not a flavored spread.
  • Don’t rush the chill. The cheese ball needs at least 6 hours to firm up and hold its shape.
  • Add the toppings right before serving so they stay crunchy and fresh.
  • For mini cheese balls, divide the mixture into small portions and shape them into bite-size balls.
  • Make it 1 to 2 days ahead and keep it wrapped in the fridge. Store leftovers in an airtight container in the fridge for 4 to 5 days.

Nutrition

Calories: 178kcal | Carbohydrates: 8g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 142mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1.5mg