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!
Gluten Free, Vegan, Vegetarian
raw cashew pieces
soaked in hot water and rinsed
refined coconut oil
nutritional yeast flakes
Just before blending add:
Hot - just boiled
After blending above ingredients until smooth:
fresh chopped chives
or 2 teaspoon dried
After chilling cheese ball:
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.
If you'd prefer a firmer/sliceable cheese ball (this one has more of a 'cream cheese' consistency) you can add 2 teaspoon of
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!
I hope you love this recipe from Vegan Blueberry!