Easy Vegan Cheese Ball (2024)

5 from 1 vote

Prep: 20 minutes mins

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• ▢ 1.5 cups raw cashews
• ▢ 8 oz firm tofu drained and pressed
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon white wine vinegar
• ▢ 1 teaspoon vegan worcestershire sauce
• ▢ 1 tablespoon nutritional yeast flakes
• ▢ 1 dash hot sauce (optional)
• ▢ 1.5 teaspoons onion powder
• ▢ 1 teaspoon garlic powder
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 1/4 cup green onions diced
• ▢ 2 tablespoons pimentos drained
• ▢ 1/2 cup pecan pieces

• Begin by soaking theraw cashewsin hot water for at least 30 minutes to 1-hour.Don’t skip this partjust because you have a high-power blender that can handle the nuts. My Vitamix can blend up raw cashews without a problem and do it often, but soaking is necessary for getting the rightcreamy texturefor this recipe.

• Once the cashews have softened, drain the water, and add the nuts to your blender or food processor along with the tofu, lemon juice, white vinegar, vegan Worcestershire sauce, hot sauce (optional), nutritional yeast, onion powder, garlic powder, salt, and pepper. Do NOT add the green onions, pimentos, or pecans.

• Blend until nice and smooth. Because it’s such a small amount, at approximately 2-cups, you’ll likely need tostop and scrape down the sidesas needed to keep in processing smoothly. If needed, add a tablespoon of your favorite plant milk to make the blades spin.

• Transfer the mixture to a mixing bowl and stir in the green onions, pimentos, and 2 tablespoons of the pecan pieces.

• Line a small bowl with plastic wrap. It needs to be the size you want your cheese ball to be. Sprinkle 2 tablespoons of the crushed pecan pieces into the bottom. This will be a nutty topping for your cheese ball.

• Spoon the mixture into the bowl on top of the nuts and gently press it to help form the roundness of a ball. I have included some process photos above to help visualize this procedure.

• Cover the bowl with the excess plastic wrap or tear off another sheet to cover it. Place the bowl in your refrigerator and chill for at least 5 hours or overnight.

• After the cheese ball has had plenty of time to chill, remove it from the refrigerator, open the plastic wrap that was folded over the top and place a serving plate on top of the bowl. Invert and remove the bowl then gently remove the plastic wrap. The ball will already be topped with crushed nuts, and if you want to add a little more around the ball base for decoration, it makes it look even prettier. I also chopped up some fresh parsley and sprinkled it over the top for the green flakes. See the photos I have included above.

• Serve with your favorite crackers, crusty bread, or fresh veggie sticks. If you are looking for a good option for oil-free crackers, Mary's Gone Crackers is my go-to. They are the ones pictured in my photos for this recipe.

Pro Tips & Variations

• Soak the cashews:Don’t skip soaking the raw cashews even if you have aVitamix like mine or another high-power blender. Soaking is necessary for getting the right creamy texture for this recipe.
• Nutritional yeast flakes:Some of the cheesy salty flavor comes from using nutritional yeast, but if you are allergic or simply don’t care for it, try replacing it with 1 teaspoon of white miso paste.Soy
• Free Option:The tofu can be left out, but I do feel like it adds a lot to the texture. The rest of the tofu block can be used to makeMayo,Sour Cream, or evenChocolate Mousse. If you don’t use it, add a tablespoon or 2 of plant milk.
• Let it Chill: Allow enough time for the cheese ball to set up and get firm. My preference is to make it a day ahead so it can chill in the refrigerator overnight. At a minimum, allow 5 or more hours before serving.
• Keep it Firm:The cheese ball will maintain its firmness for several hours at room temperature, but it’s best not to leave it out for an extended period. To preserve its freshness, return it to the refrigerator and cover it with plastic wrap.
• Storing & Freezing: Prepare this vegan cheese recipe in advance and store it in the refrigerator for at least 5 hours or more until you’re ready to serve – it’s a convenient make-ahead option. It will stay firm at room temperature for 2-3 hours. Leftover cheese can be kept in a covered container in the fridge for up to a week, or frozen for up to two months. Simply thaw it in the fridge when you’re ready to enjoy it again.