This creamy and flavorful vegan cheese ball with a nutty exterior won’t last long at a party! Perfect for game day, holidays and potlucks. People will have a hard time believing this is totally vegan!

vegan cheeseball with crackers around it

If you are looking for the PERFECT appetizer for either an upcoming holiday, game day party, potluck or other event, then this vegan cheese ball is it! I like to save my most delicious recipes for get-togethers with non-vegan people, so I can help them understand just how fun and tasty vegan food can be.

Other impressive vegan appetizers include:

5 Ingredient Vegan Queso Dip

Ultimate Vegan Nachos

Vegan Cauliflower Buffalo Wings

vegan cheese ball being made in the food processor

How do you make a vegan cheese ball?

It’s actually super easy! I’ve made things as simple as possible.

First, you have to soak your cashews in hot water for 5 minutes. I do this by warming up water in my tea kettle, then pouring the hot water over the cashews in a bowl. 

Drain them, and add them to a food processor along with the lemon juice, onion powder, garlic powder, salt and dill. Blend until smooth, then add the vegan cream cheese (this adds even more creamy, cheesy deliciousness). Blend again until smooth and creamy.

Using a spatula, scoop all of the cheese into a bowl lined with a tea towel.

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vegan cheeseball in a towel

Gather the corners of the towel, and twist gently around the cheese to form a ball. Place it like this in the refrigerator to chill for 4-6 hours, or overnight. The cheese hardens considerably in the refrigerator.

vegan cheese ball wrapped in a towel

When ready to serve, unwrap the cheese. It will be hardened and look something like this:

vegan cheese ball after being wrapped and chilled

Gently roll it in the chopped pecans until coated with the nuts.

vegan cheese ball being rolled in nuts

Serve with crackers and/or vegetable sticks.

I hope you LOVE this vegan cheese ball! It’s:

  • Creamy
  • Spreadable
  • Cheesy
  • SO flavorful
  • Crowd pleasing
  • & Easy to make!

vegan cheese ball on a cracker

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vegan cheeseball with crackers around it
5 stars (17 ratings)

Vegan Cheese Ball

This creamy and flavorful vegan cheese ball with a nutty exterior won't last long at a party! Perfect for game day, holidays and potlucks. People will have a hard time believing this is totally vegan!
Prep: 10 mins
Chilling time: 4 hrs
Total: 10 mins
Servings: 16 servings

Ingredients 
 

  • 2 cups raw cashews
  • 3 tablespoons lemon juice (from 1-2 lemons)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2-1 teaspoon dried dill (or 1-2 tablespoons fresh dill)
  • 4 ounces vegan cream cheese (1/2 of a 8 ounce container)
  • 1/2 cup pecans, chopped small

Instructions 

  • In a medium bowl, cover the raw cashews with boiling hot water. Let them soak for 5 minutes.
  • Drain the cashews, and add to a food processor, along with the lemon juice, onion powder, garlic powder, salt and dill. Blend until smooth, 1-2 minutes, scraping down the sides as needed. 
  • Now add the vegan cream cheese, and blend it in. It should be very creamy and smooth. Taste and adjust seasonings to taste, it should be very flavorful!
  • Place a clean tea towel in a small-medium sized bowl. Using a spatula, scoop all of the cheese into the bowl. Gather the corners of the towel and gently twist the top (SEE PHOTOS ABOVE). 
  • Place the bowl with the cheese ball in the refrigerator and chill for 4-6 hours, or overnight. The cheese will harden considerably in this time.
  • When ready to serve, unwrap the cheese ball and roll it gently in the chopped pecans until coated.
  • Serve with crackers and/or vegetables like carrot sticks, celery and cucumbers. Enjoy!
  • The cheese ball will stay firm for a few hours at room temperature, but try not to leave it out for longer than that. Return it the the refrigerator and cover with plastic wrap to save. Leftover cheese will last 4-5 days.

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 6g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 102mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Course: Appetizer, Snack
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. WOW-Making this now, sooooo delicious just licking the spoon! Thankful for your easy recipes that never disappoint!

    1. You are welcome, Mackenzie! I’m so glad you are loving the cheese ball! Thanks for your great feedback! I appreciate you using my recipes!

    1. Thank you for your wonderful review! I don’t have a recipe for a vegan port wine cheese ball (yet) but it sounds delicious!

  2. Made this before – everyone loved it non vegans couldn’t believe how good it was. Plan on making it again for Thanksgiving was thinking of making 2 – one like this the other with Trader Joes Everything Bagel Seasoning instead of pecans – what do you think?

  3. Made these for Xmas. They were a big hit.
    Nora is my go to when I don’t know what to make. Awesome recipes!

    1. Thank you for your wonderful feedback and encouraging words! I really love this cheese ball, for any gathering! I’m glad you are loving my recipes!

  4. If you are looking for something special to serve for your holiday gatherings…look no further!  This vegan cheese ball will have everyone in the group asking for more and it was easy to make.  Thank you once again, Nora, for sharing your delicious recipes!

    1. Thank you, Cat, for taking time to share your wonderful review and comments! I am so glad the cheese ball was a hit at your gathering! I truly love the beauty and flavor of it! Thank you for using my recipes, and happy cooking!

  5. “Hello,

    I loved your vegan cheesecake recipe. I made this at home and this was as delicious as it looks. The steps were simple and time-saving.

    I loved your recipe so much that I have featured this on my recent blog. Let me know if you would like to check it out. “

  6. So delicious! I was definitely skeptical while making this because I’ve never done anything like it but it turned out soooo yummy! I didn’t have any pecans or nuts so I omitted those. I also used my Vitamix and it worked just fine while blending. I did use slightly too much cream cheese (I used Kite Hills plain) so it was a little more creamy than I would’ve liked but still incredible!!

  7. Delicious! This went over VERY well with my non-vegan family. My second time making it, I decided to lighten it up by cutting the cashews down to 1 cup, omitting the vegan cream cheese, and adding a can of white beans. I served it as a dip, so I also didn’t make it into a ball or add the pecans. Still SO delicious but a bit easier to spread and less rich! Thanks for the recipe!

  8. This is so yummy! I added a little bit of apple cider vinegar and fresh parsley. The fresh dill adds a special tangy flavour. I can’t wait to bring this to Christmas day tomorrow! Thank you!

  9. Would your cream cheese recipe work as the cream cheese in here? I haven’t checked, but I assume trader Joe’s Cream cheese has oil, or is it cleaner than I think?

    1. I haven’t tested it yet, but I think it would probably work okay. I think Trader Joe’s vegan cream cheese has coconut oil, but if you can find Kite Hill brand it’s oil free and very good, too! You can also leave it out, the cheese ball just won’t be quite as creamy. Thank you!

  10. This is my absolute favorite cheese ball recipe! It is so tasty! When I read that one of the ingredients is vegan cream cheese, I decided to try the Trader Joe’s brand and it was perfect and inexpensive. My non-vegan relatives really enjoyed it at our holiday gathering. This will forever be my go-to cheese ball recipe. Thank you so much for sharing your amazingly delicious creations! I cannot wait to try your other recipes!

    1. Thanks Kelly! That is so great! I’m so happy you and your relatives enjoyed the cheese ball. I use the Trader Joe’s brand vegan cream cheese for this recipe, too. I hope you find many more recipes here to try!

  11. I made this for a thanksgiving appetizer and my non-vegan family had the whole cheese ball eaten before dinner. It was delicious!

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