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!

Vegan Party Cheeseball! So flavorful and crowd-pleasing you'd never guess it's vegan!

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!

Vegan Party Cheeseball! So flavorful and crowd-pleasing you'd never guess it's vegan!

Vegan Party Cheeseball

Serving Size: 10-12

Vegan Party Cheeseball

This is a great make-ahead appetizer that can be made up to 3 days in advance. Coat the cheeseball with the pecans only a few hours before serving so they don't get mushy. I love serving this with gluten-free crackers!

The cashews need to be soaked for the cheeseball to have the correct texture. If you're in a hurry, you can pour boiling water over the cashews and let them sit at room temperature for 1 hour to speed up the soaking process.

Ingredients

  • 2 cups raw cashews
  • 1 8oz 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

  1. Place the cashews in a bowl and cover with water. Let sit at room temperature for 6 hours or cover and refrigerate overnight.
  2. 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.
  3. 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.)
  4. Coat the cheeseball in the toasted pecans, pressing them lightly into the surface. Serve with your favorite crackers. Enjoy!

Notes

MAKE IT SOY-FREE: Use Kite Hill Almond Milk Cream Cheese instead of a soy-based cheese.

https://meaningfuleats.com/vegan-party-cheeseball/

Vegan Party Cheeseball! So flavorful and crowd-pleasing you'd never guess it's vegan!