Vegan Cheese Ball
Creating a beautiful homemade vegan cheese ball is easy and takes few ingredients. Make a vegan oil-free vegan cheese ball using a special vegan binder with astounding health benefits.
Servings: 12 servings
Calories: 101kcal
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
Serving: -2g | Calories: 101kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 330mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 1mg