Cranberry Parsley Cheese Ball

Cranberry Parsley Cheese Ball Recipe

By Peanut Palate

👩‍🍳Cook Time: 10 mins


1 block firm tofu Usually it's a 14 oz. block of tofu

¼ tsp black pepper

1 tsp garlic salt

1 tbsp lemon juice

1 tbsp apple cider vinegar

2 tbsp olive oil

2 tbsp nutritional yeast

Dried cranberries, crushed pistachios, chopped parsley for topping These are more festive colors. You can also crush pecans, other nuts, or anything else for topping if you don't want red and green


1Blend all the ingredients, except for the toppings, in a blender on high speed until no chunks remain.

2Rub your hands in a tiny bit of olive oil so the mixture doesn't stick to your hands. Pour it out into a plate and shape it into a ball. This should be the plate you want to serve it in, because it's hard to move once it's settled.

3Add the toppings all over the ball. Using your hands, press each of the toppings all over the ball until they're stuck on.

4Place in the fridge for an hour to harden. Then remove from fridge and serve! You can dip any finger foods in this. Keep it refrigerated when storing.

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