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This rich, flavorful, 10-minute vegan cheese ball doesn't require any cashews, soaking, or blending. And it's a total hit at parties!
Prep TimePrep: 8 minutes mins
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I've been making this vegan cheese ball for our Christmas parties for years. Possibly for a full decade. Honestly, I can't believe it's taken me this long to share the recipe. It's incredibly simple to make and a total crowd-pleaser!
It's gluten-free and dairy-free, and you can make it nut-free, too, with one easy substitution.
I demonstrated how to make this vegan cheese ball and my spinach artichoke dip at Atlanta Veg Fest, and it was such a hit! I can't wait for you to try it.
Jump to:
- How to make a vegan cheese ball
- Variations (nut-free option!)
- Make-ahead directions
- Serving and storage directions
- More vegan cheese recipes
- 📖 Recipe
How to make a vegan cheese ball
The secret to my cheese ball's goodness is herbes de Provence: a mix of savory, marjoram, rosemary, thyme, oregano, and lavender. The lavender is what makes this mix so special.
You can mix your own herbes de Provence, but please don't feel like you have to. Most grocery stores sell it, or you can find it online.
You don't need any special equipment or any cashews to make your vegan cheese ball. Just mix up your favorite store-bought vegan cream cheese with the herbes, a pinch of salt, and some dried cranberries.
Use clean hands to shape that mixture into a hemisphere shape on your plate, and cover the outside with sliced almonds. Then, chill until party time.
It seriously takes under 10 minutes to make.
Serve it up with crackers and a cute little cheese knife, and you are in business.
Variations (nut-free option!)
For nut-free, use seasoned panko breadcrumbs instead of sliced almonds.
You can also use toasted panko breadcrumbs on the outside. If you use panko, I'd season it with a little bit of black pepper and more of the herbes de Provence.
If you can't find or don't like herbes de Provence, substitute dried rosemary and oregano or Italian seasoning instead.
In place of the dried cranberries, you can use chopped dried cherries.
Make-ahead directions
This is a great make-ahead recipe! It keeps for three to five days, so I'd suggest making it up to a day or two ahead of time, if you want.
Store your pre-made vegan cheese ball on a piece of parchment paper in an airtight container in the refrigerator. To serve, transfer it to a plate, remove the parchment paper, and you are good to go!
Serving and storage directions
Serve this up with crackers or veggies as part of your party spread! I like it with a hearty cracker, like the whole wheat ones pictured. It's also nice spread onto bagel chips or pita chips.
It's a great addition to a party spread! Make it the centerpiece of a vegan cheese board or serve it alongside with other finger foods, like avocado fries, sriracha tofu, and vegan mini quiche.
Leftover cheese ball will keep for three to five days in an airtight container in the fridge. It makes a great sandwich spread for lunch the next day!
More vegan cheese recipes
- Vegan herbed cream cheese (oil-free!)
- Vegan Parmesan cheese recipe: magical 'fairy dust'
- Easy Vegan Quiche Lorraine
📖 Recipe
Vegan Cheese Ball Recipe
by Becky Striepe
This rich, flavorful, 10-minute vegan cheese ball doesn't require any cashews, soaking, or blending. And it's a total hit at parties!
Print Recipe Pin Recipe
Prep Time 8 minutes mins
Servings: 8
Ingredients
- 1 8 oz package vegan cream cheese
- 2 teaspoons herbes de Provence
- ⅓ cup dried cranberries
- salt and black pepper to taste
- ½ cup sliced almonds see note for nut-free
Instructions
In a medium-sized bowl, soften the cream cheese by mashing it with your fork a bit. Add the herbes de Provence, cranberries, and a little salt and pepper to the cream cheese. Mix well. Taste, and add more salt and pepper, if needed. (Different brands of cream cheese will need more or less seasoning.)
Grab your prettiest dinner plate. With clean hands scoop up the cream cheese mixture and form it into a hemisphere shape in the center of the plate. Pour on the almonds, then use your hands to cover the whole outside with the almond slices.
Use a clean kitchen towel to clean up the plate around the cheese ball, then chill until you're ready to serve. This cheese ball tastes best if you can chill for at least 15-20 minutes. Up to an hour or more is even better! But you can serve it immediately, too.
Video
📝 Notes
You can make this recipe a day or two ahead of time. Just shape it on a piece of parchment paper, and store in an airtight container in the fridge. To serve, pull out the cheese ball, remove the paper, and you are good to go.
Leftovers will keep for 3-5 days in the fridge. Remember that the days start the day you make it, not the day you serve it.
For nut-free, use seasoned, toasted panko breadcrumbs in place of the almonds.
Nutrition
Calories: 143kcal (7%)Carbohydrates: 9g (3%)Protein: 5g (10%)Fat: 11g (17%)Saturated Fat: 3g (15%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gSodium: 110mg (5%)Potassium: 152mg (4%)Fiber: 5g (20%)Sugar: 1g (1%)Vitamin A: 10IUVitamin C: 0.1mgCalcium: 49mg (5%)Iron: 1mg (6%)
Keywords vegan cheese ball, vegan cheese ball no cashews, vegan cheeseball
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