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A vegan cheese ball that's creamy, tangy, and perfect for spreading on crackers or crostini. This appetizer combines the rich flavors of cashews with the tartness of cranberries and the crunch of walnuts, creating a beautiful and festive centerpiece for your appetizer spread. To make this vegan cheese ball, you'll need:
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 2 cups raw cashews soaked overnight
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries finely chopped
  • 1/2 cup walnuts crushed

Method
 

  1. Start by draining and rinsing the soaked cashews. Add them to a food processor along with the nutritional yeast, lemon juice, garlic powder, and salt.
  2. Blend until smooth and creamy, scraping down the sides as needed. This process might take a few minutes to achieve the desired consistency.
  3. Once your cashew mixture is smooth, transfer it to a piece of plastic wrap. Use the wrap to shape the mixture into a ball, then place it in the refrigerator for at least 2 hours to firm up.
  4. While the cheese ball is chilling, mix the chopped cranberries and crushed walnuts on a plate. Once the cheese ball has firmed up, remove it from the plastic wrap and roll it in the cranberry-walnut mixture, pressing gently to confirm the coating sticks.

Notes

The result is a visually appealing and delicious appetizer that's sure to impress both vegans and non-vegans alike. The creamy texture of the cashew-based "cheese" pairs perfectly with the sweet-tart cranberries and the earthy crunch of walnuts.
Pro Tip: Prepare this cheese ball a day in advance to allow the flavors to blend and intensify. This enhances the taste and saves you time on the day of your gathering.