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Vegan Cheese Ball

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vegan cheese ball

This year, I made a vegan cheese ball for the holidays. When I transitioned to a plant-based diet, the hardest part for me 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 I make my own cheese, such as this vegan cheese ball recipe. 

Back then, vegan cheese lacked taste and availability.  In fact, I couldn't stomach any of the store-bought versions. 

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 own cheese.

What is Agar-Agar? The key to making an oil-free vegan cheese ball

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. Sold in flake, powder, bar, and strand form, agar-agar can be used in several vegan recipes as a stabilizing and thickening agent.

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. 

According to Dr. Ax, agar-agar has health benefits as well:

  • Promotes Digestive Health
  • Supports Satiety and Weight Loss
  • Strengthens Bones
  • Helps Prevent Anemia
  • May Regulate Blood Sugar
  • Effective Vegan Gelatin Substitute

Can't find agar-agar? Here are some possible substitutions:

Agar is available in health food stores, supermarkets that carry health food lines, in Asian grocery stores, and online. Agar has no calories, no carbs, no sugar, no fat, and fiber. Sometimes, however, it may be difficult 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 main use is jams and jellies.
  • Carrageen: Carrageenan is an additive used to thicken, emulsify, and preserve foods and drinks. It’s a natural ingredient that comes from red seaweed (also called Irish moss).

What ingredients are in this easy vegan cheese ball recipe?

raw cashews vegan cheese ball

  • Raw Cashews
  • Nutritional yeast
  • White or yellow miso paste
  • Lemon, juiced & zested
  • Salt
  • Garlic powder
  • Onion powder
  • Agar-Agar powder (flakes will also work)
  • Water
  • Fresh Rosemary
  • Dried cranberries
  • Pecans or nuts of choice (optional)

Making a fabulous vegan cheese ball is easier than you may think.

vegan cheese ball recipe

First, it is always easier to blend raw cashews if they are soaked overnight. Speed up this process, 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 it will thicken slightly. To
  • 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. 
  • In a small bowl lined with plastic wrap or cheese cloth, add the cheese mixture to the bowl's center.
  • 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

vegan cheese ball roll in dried fruit and nuts

  • Press as you roll, so the nuts and cranberries stick to the outside of the vegan cheese ball. 

vegan cheese ball the finished product

  • Next, place the vegan cheese ball on a plate and cover, returning it to the refrigerator until ready for use. 

vegan cheese ball charcuterie board

If you really want to impress your vegan and non-vegan friends, try making a quick and easy vegan cheese ball. 

If you love fun vegan appetizers, try these recipes for your next party...

vegan cheese ball
Yield: 12 servings

Vegan Cheese Ball

Prep Time: 10 minutes
Cook Time:
Total Time: 10 minutes

Making a beautiful homemade vegan cheese ball is easy to make and takes very few ingredients. Make a vegan cheese ball that is oil-free by using a special vegan binder with astounding health benefits.

Ingredients

Vegan Cheese Ball

  • 1 cup cashews, soaked in water overnight
  • 3 Tablespoons nutritional yeast
  • 2 teaspoons white or yellow miso paste
  • I 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

  • 1/3 cup dried cranberries, roughly chopped
  • 1/3 cup pecans (or nuts of choice) coarsely chopped)

Instructions

  1. In a food processor, combine cashews (drained), nutritional yeast, miso paste, salt, garlic powder, onion powder, and lemon juice. Mix until smooth.
  2. In a separate small glass measuring cup, combine the agar- agar with 3 tablespoons of water. Microwave for 30 seconds, and then stir until dissolved.
  3. Pour the agar- agar into the food processor, mixing until combined.
  4. Now, add chopped rosemary and pulse to combine.
  5. Transfer the mixture into a cheesecloth-lined or plastic wrap lined small bowl.
  6. Gather the cloth or plastic wrap at the top, and twist while shaping the mixture into a ball.
  7. Chill for 3-4 hours or overnight until firm.
  8. In a shallow bowl, combine the chopped cranberries and rosemary.
  9. Unwrap the vegan cheese ball and roll in the cranberry mixture.
  10. Place the cheese ball, wrapper in the refrigerator until ready to serve.

Notes

Oil Option: If your plant-based plan allows for oil, here is another option

If you do not have agar-agar or another vegan binding product, 2 Tablespoons of coconut oil can be added to the food processor instead.

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Nutrition Information

Yield

12 servings

Serving Size

1
Amount Per Serving Calories 90Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 358mgCarbohydrates 9gFiber 1gSugar 4gProtein 3g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Kathy Carmichael
Cuisine: American / Category: Small Bites

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