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Home » Recipes » Lunch & Dinner

Vegan Cashew Cheese Ball

Last updated - July 13, 2021; Published - December 5, 2018 By Rhian Williams 6 Comments

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This Vegan Cashew Cheese Ball is creamy, tangy and full of flavour! It's perfect for sharing and makes an impressive appetizer!

Photo of a ball of cashew cheese covered with chopped pistachios and dried cranberries on a wooden plate with sliced red apple, sliced persimmon, oatcakes and fresh cranberries

Why you'll love this Vegan Cashew Cheese Ball:

  • it's undetectably vegan 
  • it's rich and creamy
  • it's "cheesy"
  • it's tangy
  • it's full of flavour
  • it's covered in earthy pistachios and tart-sweet cranberries
  • it's easy to make
  • it's easily customisable
  • it's gluten-free 
  • it's paleo-friendly
  • it makes a great shareable appetizer for Thanksgiving, Christmas or anything else!

How to make this Vegan Cashew Cheese Ball

Scroll down to the bottom of the post for the full recipe.

  • Place all the ingredients in a food processor.

Cashew nuts, coconut oil, miso and nutritional yeast in a food processor against a marble background

  • Whizz until completely smooth - you will have to mix it around a few times.

Yellow cashew paste in a food processor against a marble background

  • Place a piece of cling film over a bowl and place the blended cashew mixture in the middle of the cling film.

A white bowl topped with cling film with a ball of cashew cheese on top of the cling film against a marble background

  • Wrap the cling film around the mixture and roll it up until you get a ball shape.

A ball of cashew cheese wrapped in cling film in a white bowl against a marble background

  • Place the ball in the bowl and either put it in the freezer for an hour or in the fridge for a few hours until it firms up.

A ball of cashew cheese on a blue plate scattered with chopped pistachios and dried cranberries

  • Place the chopped dried cranberries and pistachios on a plate and use them to cover the cheese ball - see substitutions below for other options.

How to serve this Vegan Cashew Cheese Ball?

There are lots of different ways you can serve this Cheese Ball, but here are some suggestions:

  • sliced apple
  • sliced persimmon
  • grapes
  • crackers or oat cakes
  • dates
  • dried apricots
  • olives.

Photo of a ball of cashew cheese covered with chopped pistachios and dried cranberries on a wooden plate with sliced apples, oatcakes and fresh cranberries against a grey background

How long does this Vegan Cashew Cheese Ball keep for?

This Cheese Ball keeps covered in the fridge for up to a few days.

Substitutions you can make to this recipe:

  • you can substitute the apple cider vinegar with lemon juice
  • you can substitute the dried herbs with fresh herbs - you'll need to add more fresh herbs than dried herbs as they have less flavour per volume
  • you can add some garlic powder or a garlic clove if you like
  • you can substitute the chopped pistachios/dried cranberries to cover the ball with a combination of any of the following: chopped pecan nuts, chopped walnuts, almond bacon, sunflower seeds, chopped chives, chopped sour cherries, sesame seeds etc.

A sliced ball of cashew cheese covered in chopped pistachios and dried cranberries on a wooden plate against a grey background

More vegan cheese recipes:

  • Vegan White Bean Mac and Cheese
  • Vegan Brie Cheese
  • Vegan Stretchy Melty Cheese Nachos
  • Vegan Stretchy Melty Cheesy Fries
  • Vegan Stretchy Melty Cheese Quesadillas
  • Vegan Stretchy Melty Grilled Cheese

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Photo of a ball of cashew cheese covered with chopped pistachios and dried cranberries on a wooden plate with sliced apples, oatcakes and fresh cranberries against a grey background

Vegan Cashew Cheese Ball

This Vegan Cashew Cheese Ball is creamy, tangy and full of flavour! It's perfect for sharing and makes an impressive appetizer!
3.85 from 45 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: vegan appetizer, vegan cashew cheese, vegan cheese, vegan cheese ball
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 8
Calories: 115kcal
Author: Rhian Williams

Ingredients

  • 150 g (1 cup) cashew nuts soaked overnight in cold water or in hot water for 15 minutes
  • 3 teaspoons apple cider vinegar to taste (or sub lemon juice)
  • 2 tablespoons nutritional yeast
  • 1 heaped teaspoon miso (ensure gluten-free if necessary)
  • ½ teaspoon dried herbs (I used a mixture of dried rosemary and thyme)
  • 1 teaspoon coconut oil
  • Salt to taste

To decorate (optional)*:

  • Dried cranberries , finely chopped
  • Pistachios , finely chopped

To serve (optional):

  • Sliced apple
  • Sliced persimmon
  • Grapes
  • Crackers

Instructions

  • Place all the ingredients in a food processor
  • Whizz until completely smooth - you will have to mix it around a few times
  • Place a piece of cling film over a bowl and place the blended cashew mixture in the middle of the cling film
  • Wrap the cling film around the mixture and roll it up until you get a ball shape
  • Place the ball in the bowl and either put it in the freezer for an hour or in the fridge for a few hours until it firms up
  • Place chopped dried cranberries and pistachios on a plate and use them to cover the cheese ball - see notes for other options
  • Keeps covered in the fridge for up to a few days

Notes

*You can substitute the chopped pistachios/dried cranberries to cover the ball with a combination of any of the following: chopped pecan nuts, chopped walnuts, almond bacon, sunflower seeds, chopped chives, chopped sour cherries, sesame seeds etc.
Nutrition Facts
Vegan Cashew Cheese Ball
Amount Per Serving
Calories 115 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Sodium 7mg0%
Potassium 161mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Calcium 7mg1%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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    Recipe Rating




  1. Catherine

    December 05, 2018 at 3:14 pm

    Hello. Thank you for publishing and sharing your recipes.

    Can I substitute or leave out the miso? I'm not sure if I will find it where I live and not sure if I will like it.

    Thank you.

    Reply
    • Rhian Williams

      December 06, 2018 at 2:25 am

      Thank you so much! Yes you can leave out the miso no problem - just add a little extra salt!

  2. Anonymous

    August 24, 2019 at 11:09 am

    5 stars
    Thank you Rhian! You have been a blessing.

    Reply
    • Rhian Williams

      August 24, 2019 at 10:07 pm

      Thank you so much, so kind!

  3. Alejandra Strickland

    November 27, 2021 at 12:38 am

    5 stars
    I made the cheese for thanksgiving and my family love it!! Thank you so much for sharing your recipes, your instructions all really easy to follow.

    Reply
    • Rhian Williams

      November 27, 2021 at 2:58 pm

      Thank you so much, so happy to hear that!

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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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