Creating a beautiful homemade vegan cheese ball is easy and takes a few ingredients. Make this vegan cheese ball recipe to wow your guests this holiday season.
This year, I'm making a vegan cheese ball for the holidays. When I transitioned to a plant-based diet, the most challenging part was giving up cheese. Even though I've been lactose intolerant my entire life, I loved cheese. Or, maybe I should admit I was addicted to cheese like most people. But, I still crave the creaminess of the cheese, so this vegan cheese ball recipe satisfies my love for cheese.
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Back then, vegan cheese lacked taste and availability. I couldn't stomach any store-bought versions, and I still struggled to find a vegan cheese I like today.
Today, of course, the variety of vegan cheeses available is astounding. Although many different kinds of vegan cream cheese, slices, and wedges are sold in every store, I still prefer to make my cheese.
What is Agar-Agar?
I recently discovered agar-agar, which you can buy (usually in either powder or flake form) in health food or Asian specialty food stores, is a thickening and gelling agent, and most use it to make a firm, Jell-O-like food.
Agar-agar is plant-based gelatin derived from seaweed. Agar-agar can be used in several vegan recipes as a stabilizing and thickening agent in flake, powder, bar, and strand form.
However, it is often promoted as a vegetarian substitute for regular gelatin made from animal products. Agar-agar is also gluten-free and nutritious.
Therefore, agar-agar works well in binding vegan cheese without using oil.
And Agar-agar has a variety of health benefits.
- Promotes Digestive Health
- Supports Satiety and Weight Loss
- Strengthens Bones
- Helps Prevent Anemia
- May Regulate Blood Sugar
- Effective Vegan Gelatin Substitute
Agar-Agar Substitutions
Agar is available in health food stores, supermarkets that carry health food lines, Asian grocery stores, and online. Agar has no calories, no carbs, no sugar, no fat, and no fiber. However, it may be challenging to find, so here are some substitutions.
- Pectin Powder: is a gelling agent that can stabilize a range of food products, including sauces and even vegan yogurt; however, its primary use is jams and jellies.
- Carrageen: Carrageenan is an additive that thickens, emulsifies, and preserves foods and drinks. It's a natural ingredient from red seaweed (Irish moss).
Vegan Cheese Ball Ingredients
- Raw Cashews: One ounce of raw cashews has significant amounts of copper, magnesium, manganese, zinc, phosphorous, iron, selenium, thiamine, vitamin K, and vitamin B6. Raw cashews have little sugar but plenty of fiber, unsaturated fats, and plant proteins.
- Nutritional Yeast: The nutritional yeast provides the cheesy flavor to the vegan cheese ball recipe.
- White or Yellow Miso Paste: Miso paste gives the cheese ball the umami taste essential for a great vegan cheese ball.
- Lemon: The lemon juice reacts with the other ingredients to provide the acidity needed in the recipe. I prefer fresh lemon juice to bottles.
- Salt: A little salt enhances the taste of the other ingredients in the recipe.
- Garlic Powder: Garlic powder is the dried and finely ground form of garlic
- Onion Powder: onion powder is extremely beneficial for promoting heart functions and reducing the risk of heart ailments.
- Agar-Agar: Agar-Agar powder of flakes is a binder for the cheese ball.
- Water: Water helps to combine the ingredients.
- Fresh Rosemary: I love the taste of fresh rosemary, especially during the holiday season.
- Dried Cranberries: The dried cranberries are also optional. They give a fruity taste to the cheese ball.
- Pecans or Nuts of Choice (optional): I used pecans, but any nuts work for this recipe.
Vegan Cheese Ball Ingredient Substitutions
- Use almonds or macadamia nuts instead of cashews.
- Instead of nutritional yeast, add more miso paste, soy sauce, liquid aminos, or Tamari and provide the same flavor.
- One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The same conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic.
- Substitute real onion and use about ½ cup fresh for every tablespoon of onion powder.
- Pectin Powder or Carrageen are used as substitutes for Agar-agar.
- Choose any herbs to replace the rosemary in the vegan cheese ball recipe.
- Try other dried fruits such as apricots, cherries, or your favorite dried fruit. Or, skip the dried fruit altogether.
- Any nuts work for the outer coating on the cheeseball or omit this ingredient.
How to Make a Vegan Cheese Ball
First, it is always easier to blend raw cashews if soaked overnight. You can speed up this process and boil the cashews for 10 minutes on the stovetop. As a result, the cashews soften enough to blend easily.
Also, I prefer my mini Cuisinart food processor or a small bowl on the regular food processor when working with a small number of nuts for the vegan cheese ball.
- Combine the agar-agar in a separate bowl and microwave; stir and thicken slightly.
- In the small food processor bowl, combine drained cashews, garlic, nutritional yeast, white or yellow miso paste, lemon juice, salt, garlic powder, and onion powder. Blend until smooth.
- Add agar-agar mixture and blend again.
- Then, add chopped rosemary and pulse once to combine.
- Add the cheese mixture to the bowl's center in a small bowl lined with plastic wrap or cheesecloth.
- Tightly wrap the top of the plastic wrap or cheesecloth and return to the bowl, placing it in the refrigerator for 2-4 hours (or overnight is preferred)
- In the meantime, prepare the cranberry/nut mixture in a shallow bowl.
- Unwrap the vegan cheese ball and, using your hands, roll the cheese ball into the cranberry nut topping.
- Press as you roll so the nuts and cranberries stick to the outside of the vegan cheese ball.
- Next, place the vegan cheese ball on a plate and cover it, returning it to the refrigerator until ready for use.
Serving Suggestions
I served the vegan cheese ball with a variety of other vegan goodies:
- Vegan Crackers
- Cranberry Orange Sauce
- Grapes
- Mexican Pickled Carrots
- Pickled Red Onions
- Hummus
- Vegan Chicken Salad
- Carrots
- Cucumbers
- Red Bell Peppers
Recipe FAQs
To make ahead, make the cheese ball but don't coat it in nuts. Store it in an airtight container or bag and place it in the refrigerator for up to one week (depending on the freshness of your ingredients). An hour before you are ready to serve it, coat it in nuts and refrigerate until serving.
Storing in Fridge: Because you used fresh ingredients, you can keep the cheese ball in the refrigerator for up to 1 week. Cover any leftovers with plastic wrap and store them in an airtight container.
How to Freeze: I prefer a freshly made cheese ball, but you can freeze cheese balls.
Tips
- Soak the cashews overnight and drain them before making the vegan cheese ball.
- Or, for a quick and easy option, boil the cashews in water on the stove for ten minutes, drain and allow to completely cool before making the recipe.
- This vegan cheese ball recipe can be made ahead of time; however, do not coat in nuts until right before serving so the nuts stay crunchy.
- A cheesecloth is helpful when making homemade vegan cheese.
- I freeze lemon juice when lemons are in season in ice cube trays to enjoy fresh lemon juice all year round.
Try making a quick and easy vegan cheese ball to impress your vegan and non-vegan friends.
Other Great Vegan Appetizers
If you love this vegan cheese ball recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Vegan Cheese Ball
Ingredients
Vegan Cheese Ball
- 1 cup cashews soaked in water overnight
- 3 Tablespoons nutritional yeast
- 2 teaspoons white or yellow miso paste
- 1 clove garlic
- 1 teaspoon lemon juice
- 1 ½ teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 sprigs rosemary roughly chopped
Agar-Agar Mixture
- 1 tablespoon agar-agar powder
- 3 Tablespoons water
Toppings
- ⅓ cup dried cranberries roughly chopped
- ⅓ cup pecans or nuts of choice coarsely chopped)
Instructions
- Combine cashews (drained), nutritional yeast, miso paste, salt, garlic powder, onion powder, and lemon juice in a food processor. Mix until smooth.
- Combine the agar-agar with 3 tablespoons of water in a small glass measuring cup. Microwave for 30 seconds, and then stir until dissolved.
- Pour the agar-agar into the food processor, mixing until combined.
- Now, add chopped rosemary and pulse to combine.
- Transfer the mixture into a cheesecloth-lined or plastic wrap-lined small bowl.
- Gather the cloth or plastic wrap at the top, and twist while shaping the mixture into a ball.
- Chill for 3-4 hours or overnight until firm.
- In a shallow bowl, combine the chopped cranberries and rosemary.
- Unwrap the vegan cheese ball and roll in the cranberry mixture.
- Place the cheese ball covered in the refrigerator until ready to serve.
- Roll in chopped nuts right before serving is desired.
Notes
- Soak the cashews overnight and drain them before making the vegan cheese ball.
- Or, for a quick and easy option, boil the cashews in water on the stove for ten minutes, drain and allow to completely cool before making the recipe.
- This vegan cheese ball recipe can be made ahead of time; however, do not coat in nuts until right before serving so the nuts stay crunchy.
- A cheesecloth is helpful when making homemade vegan cheese.
- I freeze lemon juice when lemons are in season in ice cube trays to enjoy fresh lemon juice all year round.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Samantha Mejia
Hello! I am excited to try this! How long would it last in the fridge once made? Thanks!
Kathy Carmichael
Hi Samantha, the cheese ball will last 5 days in the refrigerator. I hope you enjoy the recipe.
Carol Murphy
Hi Kathy, This looks interesting and i think I'll make it! I think there is a mistake in the directions, line #8. It should say pecans instead of rosemary?
Kathy Carmichael
Hi Carol, I hope you enjoy the cheese ball. Thanks for the correction. I've added herbs as well for additional flavor, but apparently, the directions aren't clear. I appreciate the information.
Kathleen
Fist, I think the agar-agar instructions are a little off. It turned to cement when I microwaved it. The flavor and texture reminded me of the liverworst spread my mother used to eat. I love most of your recipes, but not a fan of this one.
Carla Sokol
This recipe looks delish, however, I am unable to have nuts or seeds. Do you have a suggestion to replace the cashews?
Kathy Carmichael
Hi Carla, although I haven't tried this yet, I have wanted to use my nacho cheese sauce recipe and add the agar agar from the cheese ball recipe to see if I could get the same results. If I were to do it, I would use 1 cup nacho cheese sauce and 1 Tablespoon of agar agar mixed with 3 Tablesppons of water and follow the directions on the cheese ball recipe.
Here is the nacho cheese sauce recipe made with carrots nd potatoes https://www.kathysvegankitchen.com/skinny-nacho-cheese-sauce/