This easy Vegan Cheese Ball is creamy and flavorful. Made with cashews and coated in walnuts and chives, it is a healthy dip.
For this Vegan Cheese Ball I used raw cashews that were soaked in water to soften them up. I then mixed the cashews with tamari for a savory umami flavor and nutritional yeast to add a cheesy flavor.
I mixed in coconut oil to add creaminess and to help the cheese ball solidify in the fridge. Garlic powder adds a salty savory flavor, and apple cider vinegar adds a sour note.
To add some crunch and flavor I rolled the vegan cashew cheese ball in chopped walnuts and chives.
This cheese ball has the consistency of vegan cream cheese. Serve it as an appetizer on a charcuterie board with crackers, nuts, olives, dried fruit, and veggies.
It's perfect for game day or potlucks because you can make it ahead of time.
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Raw cashews: Gives the vegan cheese a creamy texture. Roasted cashews will not work for this recipe.
- Nutritional yeast: Adds a cheesy flavor.
- Apple cider vinegar: Adds a tangy flavor.
- Tamari: Adds a salty umami flavor. I used low sodium gluten-free tamari because I like to control the amount of salt. You could also use regular tamari or soy sauce.
- Garlic powder: Adds a pungent flavor.
- Coconut oil: Helps solidify the cheese ball.
- Salt: Enhances flavors.
- Walnuts and chives: To roll the cheese ball in. You could use other nuts or herbs.
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🔪 Instructions
Step 1: Soak cashews for a few hours to overnight to soften them. Drain water and place in a food processor.
Step 2: Add the nutritional yeast, apple cider vinegar, low sodium gluten free tamari, garlic powder, coconut oil, and salt. Blend until smooth and creamy.
Step 3: Place mixture in plastic wrap and form a ball.
Step 4: Refrigerate a few hours to overnight. Roll in finely chopped walnuts and chives.
🥡 Storage
This cashew cheese ball recipe will last about a week in an airtight container in the fridge.
❄️ Can I Freeze It?
Yes, you can freeze this vegan cheese ball for up to 2 months. Thaw when ready to use.
Does This Taste Like Cheese?
I have been vegan for 22 years, so It's been quite a long time since I have had cheese!
To be honest, no vegan cheese is going to taste exactly like cheese, but this has a nice cheesy flavor.
It also has a creamy texture, similar to cream cheese. It slices when taken out of the fridge, and softens when left out.
Can I Make This Recipe Ahead of Time?
Yes, you can either make the whole recipe ahead of time or in stages. I made it in stages.
First, I soaked the cashews. Then, a day later I made the cheese ball.
📖 Variations / Additions
- Pistachios
- Pecans
- Walnuts
- Almonds
- Spices: cayenne pepper, smoked paprika, onion powder
- Jalapeños or serrano peppers for more spice
- Chipotle pepper
- Cranberries or dates
- Lemon juice
- Green onions
🍽 Serving
- Crackers
- Veggies: cucumbers, celery
- Fruit: sliced apple or pear
- Charcuterie board
- On a sandwich
- Crostini
Other Vegan Cheese Recipes
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📋 Recipe
Vegan Cheese Ball
Ingredients
- 1 cup raw cashews
- ¼ cup nutritional yeast
- 1 tablespoons apple cider vinegar
- 1 tablespoon low sodium tamari
- ½ teaspoon garlic powder
- 2 tablespoons coconut oil
- Pinch salt
- ¼ cup finely chopped walnuts
- 1 tablespoon finely chopped chives
Instructions
- Soak cashews for a few hours to overnight to soften them. Drain water.
- In a food processor, combine all the ingredients except the finely chopped walnuts and chives. Mix until smooth and creamy. Place in a plastic wrap and form a ball. Refrigerate for a few hours to overnight.
- Mix finely chopped walnuts and chives.
- Peel off plastic wrap and roll in chopped walnuts and chives. Refrigerate.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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