Holiday Cheese Ball – Vegan Recipe

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 holiday_cheese_ball_sharp_chedder_vegan_picAh, the Holiday Cheese Ball. When you're standing around snacking on it at a family gathering, you feel like you've got the most coveted spot in the kitchen. If you take this to a real live potluck, you'd better guard it fiercely so it doesn't simply disappear while your back is turned, leaving you cheeseless and forlorn.

This is so good that the last cheeseball got eaten before I could even photograph it! It disappeared in the middle of the night last week. Apparently, I'm not the only one in this house who is obsessed with it. Luckily, the recipe is ridiculously simple with only about 10 minutes of hands-on time.

You can serve the cheeseball with any of your favorite raw vegetables; we even put sliced honeycrisp apples on our tray, the combination of the sweet crisp apples and the piquant cheese was amazing.

The cheeseball is also incredibly good with raw flax crackers.


Holiday Cheese Ball – Vegan Recipe


  • 1 1/2 cups raw cashews, soaked in purified water for 4–6 hours
  • 2 packed tablespoons dry pack sun dried tomatoes, snipped into small pieces with kitchen scissors then soaked in the purified water with the cashews
  • 1/4 cup nutritional yeast
  • 1 tablespoon dry sherry (optional)
  • 1 heaped tablespoon mellow white miso (use chickpea miso if you are sensitive to soy)
  • 1 tablespoon raw apple cider vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon dry ground mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon turmeric
  • dash cayenne
  • 1/2 cup organic unrefined coconut oil


holiday_vegan_cheese_ball_with_flax_crackers_picPour the soaking water off the cashews and sun-dried tomatoes and then rinse them with fresh purified water. Drain well. Place the cashews and the tomatoes in a food processor or high powered blender and pulse until they start to form a paste, scraping down the sides as necessary.

Add all of the seasonings and pulse until thoroughly combined. Add the coconut oil. Blend or process until the mixture is completely smooth, scraping down the sides occasionally. This process takes up to 10 minutes in a food processor and a few minutes in a power blender.

Scrape the soft cheese into a container. Cover and refrigerate for 4–6 hours or until the cheese is quite firm. Scrape the cheese out of the container and place onto a clean surface. With your hands, form the cheese into a ball. Keep in mind, it's best chilled until just before serving since it begins to soften a bit once it reaches room temperature.

See note below for topping/variation ideas.

The cheese ball can be served as is or rolled in any variety of chopped nuts and or herbs. I used sliced almonds, but walnut pieces or pecan pieces with some fresh minced parsley, thyme, or sage would be amazing.


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  • I make this cheese ball every year for my son's Thanksgiving-weekend birthday. It is, in my opinion, to die for. Everything delectable and delicious is in this cheese ball. Far superior to dairy balls. :) FYI: You can make a double batch (32 svgs) and freeze the portion you don't need right away. Just don't roll it in herbs and nuts till you "defrost" it.

  • This looks so good. I will have to remember this for next year.

  • High powered blander, and the nam please

    • There are several great high quality blenders out there, but two good brands are Vitamix and BlendTec. Cheaper but still high quality brands include the Nutri-Bullet (though this is more for creating single servings) and the Ninja blenders. We encourage you to shop around and find one that fits your needs and desires best. Have fun!

  • Wow, this was amazing! I could see this also being good with some port wine for more of a wine cheese ball, but this on its own tasted sooo delicious!

  • gonna try it! gotta take something to my Mom's for Thanksgiving anyway

  • This sounds absolutely fabulous! I am looking forward to making this and devouring it!