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    Home » Recipes » Vegan Cheese

    Favorite Vegan Cheese Ball

    Published on December 2, 2018 by Kate, Updated on December 21, 2020 - 2 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    pinterest graphic for vegan cheese ball with text overlay

    Make your own vegan cheese ball that is creamy, delightful spread on crackers or veggies, and is the perfect party snack or appetizer!

    This cashew cheese ball is created by blending cashews, water, and refined coconut oil, thickened with agar powder.  Delightful and decadent but healthy too!

    side closeup shot of vegan cheese ball sliced with knife beside

    This vegan cheese ball is great for snacking and also makes a great holiday appetizer. (By the way, see all my favorite vegan holiday recipes!)

    What is a vegan Cheese Ball made of?

    • raw cashews - they make a creamy base for this cheese ball
    • refined coconut oil - this stuff has no coconut flavor and is perfect for vegan cheese making
    • agar powder -  agar powder thickens when heated and helps this cheese ball set. Make sure not to use agar flakes by accident!
    • nutritional yeast flakes - just a bit - we don't want too much for this cheese ball
    • water - yes!  This cheese is actually fairly low fat!
    • fresh chives make a great add-in
    • chopped walnuts to roll it in! Try adding some fresh herbs or vegan parmesan to the walnuts for more flavor

    What are the steps to making this vegan cheese ball?

    First, soak your cashews in hot water for about 5 minutes (Photo 1).  Then rinse and drain.

    Add cashews, refined coconut oil, nutritional yeast flakes and salt to blender (Photo 2).

    Boil water and add immediately (carefully!) to blender.  Blend until completely smooth (be sure the lid is on tight!!) (Photo 3).

    Measure chopped fresh or dried chives (Photo 4).

    four overhead process shots of how to make a vegan cheese ball in a blender from soaking cashews to blending

    Add chopped chives to blender mixture and just pulse once or twice (Photos 5 & 6).

    Pour hot cheese mixture into a rounded bowl to cool (Photo 7) smooth surface and place in the refrigerator for an hour or so (Photo 8).

    overhead process shots of adding chives to vegan cheese ball mix in blender and pouring into mold

    Using a butter knife to break the seal, flip the cheese onto a piece of saran wrap or cheesecloth (Photo 9).

    Gather the ends of the plastic or cheesecloth and twist gently (Photos 10 &11).  Shape the ball gently in your hands in the plastic, tuck the twisted end under and return to the bowl (Photo 12).

    overhead process shots of shaping vegan cheese ball in plastic and a white bowl

    Allow the cheese ball to rest in the refrigerator for about 6 hours or overnight.  Then gently uncover it.

    overhead shot showing unwrapping vegan cheese ball after refrigerating

    Roll your cheese ball in finely chopped walnuts or another nut of your choice!

    Try adding some fresh herbs or vegan parmesan cheese to the chopped walnuts for more flavor!

    overhead shot of rolling vegan cheese ball in chopped walnuts

    Ahh, now doesn't that look beautiful??!!!  And it tastes amazing, too!  

    You can serve right away, or place the vegan cheese ball in a covered container to rest until you are ready to enjoy it!

    side overhead shot of completed vegan cheese ball with walnuts on a white plate

    Pro-cooking tip:  If you'd like the 'skin' on you your cheese ball to harden a bit, just put your cheese ball (after you've rolled in the nuts) into the fridge for an hour or more.  The longer it's in the fridge uncovered, the 'drier' it will get.  (If you've used cheesecloth as opposed to plastic to wrap you cheese ball in, it will already be a bit firmer.)

    Alternatively, if you'd prefer a firmer cheese ball (this one has more of a 'cream cheese' consistency) you can add 2 teaspoon of Kappa Carrageenan when adding the other dry ingredients to your blender.

    overhead side shot of vegan cashew cheese ball on slate platter with pomegranate seeds and crackers

    Amazing as part of a vegan cheese board!

    I just love how spreadable this vegan cheese ball is, while still holding its shape to look pretty at a party on a vegan cheese board!

    overhead shot of vegan cheese ball surrounded by fruit veggies and crackers on a marble cheese platter

    If you'd also like to add some sliceable vegan cheeses to your repertoire, check out my shreddable block cheeses: 

    • Real Vegan Mozzarella
    • Vegan Smoked Gouda
    • Vegan Pepper Jack
    • Vegan herb cheese wheel

    Serve any of these cheeses on a vegan charcuterie board that will please ANY palate! 

    If you’ve tried this Vegan Cheese Ball or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    side closeup shot of vegan cheese ball on slate board with crackers and grapes

    Vegan Cheese Ball

    Creamy and spreadable while still able to hold its shape, this vegan cheese ball is sure to be a hit at your next party or event!  Don't tell anyone that it it's dairy-free, gluten-free, soy-free, and they'll never guess!  
    4.43 from 14 votes
    Print recipe Leave a comment
    Course: Appetizer, Snack
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Refrigerator Time: 7 hours
    Total Time: 10 minutes
    Servings: 8 people
    Calories: 108kcal
    Author: Kate

    Ingredients

    Blender ingredients:

    • ½ cup raw cashew pieces, soaked in hot water and rinsed
    • ¼ cup refined coconut oil
    • 1 teaspoon nutritional yeast flakes
    • 1 ¼ teaspoon sea salt
    • 1 tablespoon Agar powder

    Just before blending add:

    • 1 cup water, Hot - just boiled

    After blending above ingredients until smooth:

    • 1 tablespoon fresh chopped chives, or 2 teaspoon dried

    After chilling cheese ball:

    • ⅓ cup walnuts, finely chopped

    Special equipment

    • Blender
    • Cheesecloth

    Instructions

    • Soak cashews in hot water for 5 minutes.  Then rinse and drain.
    • Add cashews to blender with refined coconut oil, nutritional yeast flakes, salt and agar powder.
    • Boil 1 cup water, add (carefully!) to blender, make sure the blender lid is on tight and blend until completely smooth.  Stop to scrape down sides of the blender if needed.
    • Once finished blending, add chopped chives and pulse blender once or twice to incorporate.
    • Pour cheese into rounded bowl and smooth surface.  Place in refrigerator for an hour or so.
    • Use a butter knife to flip cooled cheese onto plastic wrap or piece of cheese cloth.  Gather ends of wrap or cloth and twist gently to form a ball.
    • Tuck twisted end under cheese ball, return to bowl and refrigerate for about 6 hours or overnight.
    • Carefully uncover cheese ball and roll in finely chopped walnuts.  Serve immediately or return uncovered to refrigerator to further dry the cheese for several hours.  
    • Store leftover cheese ball in covered container in refrigerator for about a week.  

    Notes

    • If you'd prefer a firmer/sliceable cheese ball (this one has more of a 'cream cheese' consistency) you can add 2 teaspoon of Kappa Carrageenan when adding the other dry ingredients to your blender
    • Try adding chopped fresh herbs, dried cranberries, or vegan parmesan cheese to the chopped walnuts for more flavor!

    Nutrition

    Calories: 108kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Sodium: 350mg | Potassium: 63mg | Calcium: 6mg | Iron: 0.5mg

     

     

     

    More Vegan Cheese Recipes

    • Vegan Cheese Dip
    • Best Vegan Feta
    • Herbed Vegan Cheese
    • Best Vegan Cream Cheese

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      Recipe Rating




    1. Joy Grabiner

      December 13, 2018 at 9:28 pm

      I just made this again with less salt and added about 2 tps of lemon juice to give it a little more of a bite. Yumminess!

      Reply
      • Rebecca

        December 14, 2018 at 9:26 am

        Awesome!! Love your addition of lemon! Thx for sharing!

        Reply

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