Vegan Party Cheeseball! So flavorful and crowd-pleasing you’d never guess it’s vegan!
Every year at the holidays my Mom used to make a cheeseball appetizer to be served with all kinds of crackers, veggies, and crudite. I love, love cheeseballs, but these days can’t eat that much dairy.
I made this cheeseball for Thanksgiving this year and it was such a hit! Even my non-dairy-free, and highly skeptical Dad and brother who love to tease me about my dairy-free creations had to admit this was delicious.
This cheeseball is perfect for parties because it can be made up to 3 days in advance. In fact, the flavors just get better as it sits a little longer!
I like to coat it in the pecans only a few hours before serving so they stay crisp. This cheeseball tastes delicious with any kind of gluten-free cracker.
This recipe makes quite a large cheeseball, so half it for a smaller crowd or enjoy the leftovers. I happily ate “cheese” and crackers for a few days after I made this last time. It is such a great snack!
If you’re dairy-free, this cheeseball is a great thing to bring to a party to slip onto the cheese platter. I am usually unimpressed by vegan cheese creations, but this cheeseball is seriously delicious.
The flavors are spot-on and you’d never guess it’s dairy-free. Even your skeptical family members will have to agree!
For more appetizer ideas check out how to make a vegetarian charcuterie board!
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Vegan Party Cheeseball
Ingredients
- 2 cups raw cashews
- 8 oz container vegan cream cheese, I like Kite Hill or the BLUE container of Tofutti - not the yellow container - it's not as good
- zest of 1 lemon
- 4-5 tablespoons lemon juice, (juice of 1-2 lemons)
- 3 tablespoons nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- pinch of cayenne pepper
- 1/2 teaspoon salt
- 3 oz black olives
- 2 cups pecans, toasted and finely chopped
Instructions
- Place the cashews in a bowl and cover with water. Let sit at room temperature for 6 hours or cover and refrigerate overnight.
- Place the soaked cashews, cream cheese, lemon zest, lemon juice, nutritional yeast, onion powder, garlic powder, paprika, cayenne pepper and salt in the food processor. Process until completely smooth, about 1-2 minutes.
- Add the olives and pulse to combine, about 10 pulses. Place a strainer over a bowl and line it with a thin dishcloth or cheesecloth. Scoop the cheese mixture out into the bowl and shape into a ball. Cover and refrigerate for at least 6 hours and preferably overnight. (This can be made up to 3 days in advance.)
- Coat the cheeseball in the toasted pecans, pressing them lightly into the surface. Serve with your favorite crackers. Enjoy!
Freya Basaraba says
I made this. It was delicious. Massive though. This recipe makes A LOT of cheese ball. I suppose that would be perfect for a party but I just made this for myself. It’s so good that I’m sure my family and I will eat the entire thing though.
taylor says
I was wondering where you found the tofutti cream cheese in the blue the only one that i have seen was the sour cream in the blue
Erin Collins says
Lately my favorite is Kite Hill Almond Cream Cheese! I found the other kind of Tofutti at Sprouts.
Flo Sleeper says
I am a 75% vegetarian, but vegans now abound in my life. I made the Vegan Cheese Ball and it REALLY passed muster with everyone. Me too.
I shared the recipe and will probably eat it forever at other homes. I made it a day ahead and loved that part. Taste? It’s a 10. I am going to make it again soon and will make little cheese balls and freeze them for myself (I am a one person household) and thank you forever. I have shared other Spruce recipes (successfully) but this time I got to see one eaten in front of me. The men thanked me for not making a “girly” appetizer.
Erin Collins says
Hooray! So glad it was a 10/10 for you and your friends! Such a great idea to make mini ones to enjoy for yourself 🙂
Madison says
I can’t believe how well this went! I was nervous, but definitely a great party appetizer. Even for people that like dairy.
Cathy Bodell says
What would happen if this was made without the nutritional yeast? My doctor has advised me to avoid it based on blood tests and high Vit B 12 levels. Plus I’m not a big fan of the taste.