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.
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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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.
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
- Spices: cayenne pepper, smoked paprika, onion powder
- Jalapeños or serrano peppers for more spice
- Chipotle pepper
- Cranberries or dates
- Lemon juice
- Green onions
- Veggies: cucumbers, celery
- Fruit: sliced apple or pear
- Charcuterie board
- On a sandwich
Other Vegan Cheese Recipes
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Vegan Cheese Ball
- 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
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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