Easy Vegan Cheeseball

You will not believe how easy this vegan cheeseball recipe is! It uses simple methods and ingredients you probably already have in your kitchen. Not to mention, this vegan cheeseball has a killer cheesy flavor, mind-blowingly creamy texture, is omnivore-approved, and cashew-free! #vegan #appetizer #veganrecipes #tofu #plantbased #vegancheese // plantpowercouple.com

You will not believe how easy this vegan cheeseball recipe is! It uses simple methods and ingredients you probably already have in your kitchen. Not to mention, this vegan cheeseball has a killer cheesy flavor, mind-blowingly creamy texture, is omnivore-approved, and cashew-free!

Can you truly call it a family holiday party if there’s not a cheeseball in the room? I think not!


For as long as I can remember, my Nana has always made the best cheeseball. My whole family looked forward to it year after year, and it was a safe bet you’d find at least one or two of her cheeseballs stored in each relative’s freezer at any given time.

So, obviously this was another super nostalgic recipe on my “must-veganize” list for years, and I am all sorts of pumped up to announce we’ve finally done it!

I made this vegan cheeseball for my family’s Christmas brunch this year, and it was a huge hit! Even my Nana herself, whose recipe ultimately inspired this killer veganization, told me several times how much she enjoyed it which totally made my day because we all know Irish grandmothers never lie about a compliment. 🙂

You will not believe how easy this vegan cheeseball recipe is! It uses simple methods and ingredients you probably already have in your kitchen. Not to mention, this vegan cheeseball has a killer cheesy flavor, mind-blowingly creamy texture, is omnivore-approved, and cashew-free! #vegan #appetizer #veganrecipes #tofu #plantbased #vegancheese // plantpowercouple.com

I LOVE how simple this vegan cheeseball recipe is! I legit threw it together with staples I always have in the kitchen (and I bet you do too). The methods are too. If you can use a food processor, you got this, friend.

The result will blow your mind with its flavor, texture, and general awesome-ness.

Let’s make a vegan cheeseball!

The cheeseball is tofu-based (inspired by our BEST vegan feta recipe), so there’s no cashew-soaking required. You will need to press the water out of the tofu though.

Once that’s done, you’ll add the tofu to your food processor with some refined coconut oil. This gives the ball its shape and emulsifies to add a super creamy cheesy wonderfulness to the whole mixture.

Next, you’ll add a few seasonings and some fridge staples like yellow mustard and lemon juice. These give the vegan cheeseball that sharp cheddar-y flavor.

From there, you’ll wrap your ball in cheesecloth or plastic wrap and let it set overnight in the fridge! In the morning, you’ll unwrap and roll the vegan cheeseball in finely-chopped walnuts.

And finally, get ready to PAR-TAY!

You will not believe how easy this vegan cheeseball recipe is! It uses simple methods and ingredients you probably already have in your kitchen. Not to mention, this vegan cheeseball has a killer cheesy flavor, mind-blowingly creamy texture, is omnivore-approved, and cashew-free! #vegan #appetizer #veganrecipes #tofu #plantbased #vegancheese // plantpowercouple.com

Other Vegan Cheese Recipes:

This vegan cheeseball would be a GREAT recipe to make for your New Year’s Eve or upcoming football parties. Also, just a regular Tuesday because there is never a wrong time to make this vegan cheeseball. So, let’s do this!

If and when you make this vegan cheeseball, we totally wanna know about it! You can rate the recipe and leave a comment below, or we love when you tag us in your fun AF photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.

Thanks for a great year, friends! We hope your 2019 is as awesome as you are. Also, as awesome as this vegan cheeseball because both are pretty much the most awesome things ever. 🙂 Enjoy.

Yield: 2 cheeseballs

Easy Vegan Cheeseball

You will not believe how easy this vegan cheeseball recipe is! It uses simple methods and ingredients you probably already have in your kitchen. Not to mention, this vegan cheeseball has a killer cheesy flavor, mind-blowingly creamy texture, is omnivore-approved, and cashew-free!

8 hr, 30 Prep Time:

8 hr, 30 Total Time:

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Recipe Image

Ingredients

  • 1 16-oz. block extra firm tofu
  • 2/3 cup refined coconut oil
  • 1/4 cup water
  • 2 Tbsp yellow mustard
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp nutritional yeast
  • 1 Tbsp lemon juice
  • 2 tsp sea salt
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • For the coating:
  • 1 cup raw walnuts (chopped)

Instructions

  1. Press your tofu well and use your hands to crumble it into your food processor. Add the rest of the ingredients and blend until smooth and creamy. This will take a few minutes, and you may need to stop to scrape the sides of your blender often. You will know it's ready when the mixture turns from a cottage cheese-type texture to a thick and creamy texture.
  2. Lay out 2 12-inch pieces of plastic wrap or cheesecloth and spoon 1/2 of the cheese mixture onto the center of each. Carefully lift all corners of the wrap or cheesecloth, gather them together, twist a few times, and fasten with a rubber band. Place each wrapped cheeseball in a small bowl and leave in the fridge overnight to set.
  3. Measure and chop your walnuts. Add them to a shallow pie dish or something similar and remove the cheeseballs from the fridge. The cheeseballs will have hardened overnight and will be easier to mold. Before you open the wrap, use your hands to mold them into even spheres. Then, gently remove the wrap and place in the finely chopped walnuts. Use a butter knife to smooth the top / sides and carefully roll the ball gently to coat it on all sides with chopped walnuts.
  4. Serve with crackers, grapes, apples, veggies, bread, and all. the. things. Enjoy!

Notes

Store any leftovers in air-tight containers in your fridge for 5-7 days or freezer for up to a month.

If you're making this recipe in your Vitamix , your tamper will be your best friend.

Nutrition

7.8.1.2
137
http://www.plantpowercouple.com/recipes/vegan-cheeseball/

You will not believe how easy this vegan cheeseball recipe is! It uses simple methods and ingredients you probably already have in your kitchen. Not to mention, this vegan cheeseball has a killer cheesy flavor, mind-blowingly creamy texture, is omnivore-approved, and cashew-free! #vegan #appetizer #veganrecipes #tofu #plantbased #vegancheese // plantpowercouple.com

2 thoughts on “Easy Vegan Cheeseball

    1. Hi, Karen! All coconut oil is solid below 76F and melts to a liquid if the temperature is above 76F. You always want to make sure you melt your coconut oil before you measure and use it in recipes (especially something like this). The real key here is to make sure you are using a coconut oil labeled "refined" and NOT one labeled "unrefined" or "virgin". This will ensure you won't get any weird coconut taste in your cheese. Hope this helps! :)

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