You will not believe how easy this vegan cheese ball 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!
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Can you truly call it a family holiday party if there’s not a cheese ball 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 cheese ball for my family’s Christmas brunch a couple years back, 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. 🙂
How to Make a Vegan Cheese Ball
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 simple 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.
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.
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!
This vegan cheeseball would be a GREAT recipe to make for the holidays, Super Bowl, or any party! Also, just a regular Tuesday because there is never a wrong time to make this vegan cheese ball. 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, friends! We hope you love this recipe as much as we do. Enjoy! 🙂
Other Tofu Cheese Recipes:
- Creamy Vegan Goats Cheese
- Vegan Beer Cheese Dip
- The BEST Vegan Feta Cheese
- Easy Vegan Champagne Cheesecake
- Dairy-Free Veggie Cream Cheese
- 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:
- 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.
- 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.
- 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.
- Serve with crackers, grapes, apples, veggies, bread, and all. the. things. Enjoy!
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.
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Serving Size:1 serving
Amount Per Serving: Calories: 301Total Fat: 31gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 627mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 4g
Nutrition information is automatically calculated and may not always be accurate.
Watch our Vegan Cheese Spread Web Story.