You can’t do the holidays without a cheese ball so of course I had to make a plant based version my family can enjoy. It is creamy, cheesey, tangy, and soooo delicious paired with some almond flour crackers on a vegan cheese board. This vegan cheese ball is the perfect addition to your appetizers this holiday season and is truly a crown pleaser!
Vegan cheese board inspiration! So good!
This recipe is based off a recipe by The Minimalist Baker.
Vegan Cheese Ball
Delicious plant based cheese ball that you need for your holiday table!
- 2 c raw cashews
- 2 cloves garlic
- 1 Tbsp ACV
- 3/4 c filtered water
- 3 Tbsp nutritional yeast
- 1 tsp sea salt
- 2 Tbsp avocado oil
- 1/4 c chives or green onion
- 1 tsp fresh dill
- 1/4 c walnut pieces
- 1/4 c chive almond milk cream cheese I use and recommend Kite Hill brand
soak cashews in filtered water overnight, or for 12 hours.
add soaked and drained cashews, along with all other ingredients (not the add in ingredients!!) into a food processor.
blend until smooth and creamy. adjust salt, nutritional yeast or acv for flavor if needed.
take a mesh strainer and pace it over/in a bowl. cover the strainer with cheesecloth.
pour cheese into cheesecloth and tie the cloth tightly.
place in the fridge overnight.
take the cheese out, it should be solid. in a bowl, mix it together with chives, dill, and cream cheese.
form into a disc or ball shape and sprinkle walnuts on top!
store in the fridge, covered, until it's time to serve. this keeps its consistency best when it's cold so don't leave it out too long!