This creamy and spreadable Vegan Cheese Ball never lasts long at parties! It’s a perfect appetizer that both vegans and non-vegans love. Make it for the holidays, game day, or potlucks!
Make it a party to remember with even more vegan appetizers and snacks, like this Vegan Spinach Artichoke Dip, these Vegan Grape Jelly Meatballs, and this Vegan Buffalo Chicken Dip!
Every time I make this Vegan Cashew Cheese Ball, I have to stop myself from eating the whole thing in one sitting. It’s just so deliciously creamy, smooth, and cheesy… Just one cheese-topped cracker is all it takes to get me hooked!
“I made this for a Thanksgiving appetizer and my non-vegan family had the whole cheese ball eaten before dinner. It was delicious!” – Rachel
The good news is that my party guests feel the same way when I make this cheese ball recipe for Thanksgiving, Christmas, game days, and birthday parties. Vegan or non-vegan, they can’t get enough of the spreadable cashew cheese base and nutty exterior.
Why this is the best vegan cheese ball
- A perfect party appetizer – Just like my Vegan Cranberry Pecan Cheese Ball, this nut cheese ball is always a hit, no matter the occasion. Bring it to Thanksgiving or Christmas, serve it at a birthday party, or make it for game day!
- No one will guess it’s vegan – Both vegans and non-vegans can’t get enough of this creamy, spreadable, and cheesy “cheese” ball!
- Incredibly easy to make – This perfect appetizer blends cashews, simple herbs and seasonings, and vegan cream cheese in a food processor. From there, just roll the cheesy mixture into a ball and chill it in the fridge! You can even do this days before the party to save time.
How to make this vegan cheese ball
Find the complete printable recipe with measurements below in the recipe card.
Add the soaked cashews, lemon juice, white miso, nutritional yeast, paprika, onion powder, garlic powder, and salt to a food processor. Blend until smooth.
Next, blend in the vegan cream cheese and fresh dill until the mixture is very creamy and smooth. Taste and adjust the flavors as needed.
Place a few layers of cheesecloth, a clean tea towel, or a layer of plastic wrap in a small to medium-sized bowl. Transfer the vegan cheese mixture into the bowl.
Gather the corners of the cheesecloth/towel/plastic wrap and gently twist the top to shape the cheese into a tight round ball. Transfer the bowl to the fridge and chill the cheese overnight.
When it’s time to eat, roll the vegan cheese ball in the chopped pecans until coated. Transfer it to a plate and surround it with crackers for serving. Enjoy!
Frequently asked questions
Get creative by replacing the pecans with chopped cashews, walnuts, or almonds (or use a mix of two or three different nuts), or by combining the chopped nuts with finely chopped parsley, chives, dill, lemon zest, and/or orange zest.
For a seasonal spin, roll the cheese ball in dried cranberries, chopped pecans, and dried thyme or rosemary before serving it as an appetizer at Thanksgiving or Christmas.
This vegan nut cheese ball is a perfect appetizer you can serve at parties or before dinner is ready. Once the cheese ball is on the plate, have a cheese knife nearby for slicing, and surround the ball with sturdy crackers, a sliced baguette, and vegetables, such as carrot sticks, celery, and cucumber slices.
Yes, you can replace the soaked cashews with store-bought vegan cream cheese and omit the chopped pecans for a nut-free version.
Absolutely! Roll 1 to 2 tablespoons of the cheese ball mixture into balls, chill them on a lined baking sheet overnight, and roll in the nuts as normal. Before serving, pierce each one with a toothpick or pretzel stick.
I actually encourage you to make the cashew cheese ball at least 1 day in advance. Chilling the cheese ball in the fridge for a minimum of 4 hours or a maximum of 4 days will help it firm up and give the flavors time to deepen.
Yes, the vegan cheese ball freezes well for about 1 month. Wrap it in a layer of plastic wrap and tinfoil to prevent freezer burn.
Vegan Cheese Ball
Ingredients
- 2 cups raw cashews
- 3 tablespoons lemon juice
- 1 tablespoon mellow white miso paste
- 3 tablespoons nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 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, miso paste, nutritional yeast, onion powder, garlic powder, paprika, 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.
- 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.
This came out great for me! Made a 1/2 recipe and it was perfect for our small household. Hubby & I decided it tastes just like Boursin!! This will be great to use in recipes too! I can see stirring in a tablespoon into some pasta sauce and having a creamy delicious pasta! Thanks for this great recipe!!
You are welcome, Dawn! Thanks for sharing your delicious sounding ideas, and your stellar review! I appreciate you using my recipes!
Hi there! So wondering if it will still hold the shape of a ball without the cream cheese. I know that’s such an annoying question but trying to reduce oil for sure/added fat while still enjoying!
I think it will work!
I always do it without vegan cream cheese, this year I added 1/4 cup refined coconut oil as a test, and it simply made the spread a little more spreadable, and it firmed to a more smooth fridge consistency. Easier to slide a knife into but never has this turned crumbly on me. 🙂
I have only eaten it pre-refridgeration, but it’s really tasty. I haven’t ever made vegan cheese dupes before and I was skeptical, but then if I didn’t call it a “cheese ball” this is a delicious spread! Thank you for the recipe!
You’re so welcome, Morgan. Thanks for your wonderful review!
This came out really pretty, and tastes great too!!
WOW-Making this now, sooooo delicious just licking the spoon! Thankful for your easy recipes that never disappoint!
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!
Hi! Is the miso a newly added ingredient for this recipe? I don’t recall ever using it in the past. Does it change the flavor/okay to omit?
It is and I love it – makes it more cheesy flavored, but feel free to leave it out if you want, no problem. Enjoy!
Thank you (as always) for a hit recipe!! Do you have any ideas for a port wine cheese ball?! 🤤
Thank you for your wonderful review! I don’t have a recipe for a vegan port wine cheese ball (yet) but it sounds delicious!
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?
I think that sounds like a very tasty idea, Kathleen! I’m sure everyone is going to love them 🙂
Made these for Xmas. They were a big hit.
Nora is my go to when I don’t know what to make. Awesome recipes!
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!
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!
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!
The gravy looks delicious. I’ll try it soon.
I love this cheese ball, it’s so easy to make and tastes amazing.
Thanks for sharing your great review! I’m so glad you love the cheese ball!
“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. “
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!!
Hi Danielle. I’m glad you found the cheese ball delicious! Thank you for sharing!
Best cheese ball ever! Even better than real cheese. Add chopped parsley to the chopped pecans.
Hi Nancy. So glad you enjoyed it! Thank you!
Way delicious and easy. Will be making again and again!
What are some other things you can roll this into?
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!
I’m glad it worked out with the changes, thank you!
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!
Thank you, that sounds like a great idea! So glad you like the cheese ball and I hope everyone else does, too.
Could this be adapted to a nut free version? Maybe cheddar ranch or French onion ?
Yes, if you wanted you could use all store bought vegan cream cheese (not the kind made with nuts).
I’ve started replacing but still with sunflower seeds. It works like a charm.
Silly auto correct. I replace nuts with raw sunflower seeds. I’m currently testing it on this recipe. ??
Can I freeze cheese ball?
Yes, it freezes well.
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?
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!
Hello, i havent tried this receipt but bcan i also add nutritional yeast??
Sure, you can if you want! It would be a good addition.
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!
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!
I made this for a thanksgiving appetizer and my non-vegan family had the whole cheese ball eaten before dinner. It was delicious!
Wow I’m so glad to hear it Rachel!! We love this cheese ball so much!
Thank you for this!! It will be perfect for all the parties I have coming up!