Vegan Cheese Appetizers 2 Ways Recipe
By Hot For Food
🔪Prep Time: 15 minutes
👩🍳Cook Time: 40 minutes
red pepper relish
2 tbsp olive oil
2 C finely chopped red bell pepper (about 2 peppers)
1 C finely chopped onion (about 1 onion)
5 to 6 garlic cloves, minced
1 tsp sea salt
1/2 tsp chili flakes
1 tsp dijon mustard or mustard powder
1/2 C granulated sugar
1/2 C white wine vinegar
spiced pecan topping (for all cheeseballs or half cheeseballs and half dip)
1 C pecans, finely chopped or pulsed in a food processor
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp fresh thyme
1/4 tsp sea salt
2 (120g) pkgs soft vegan cheese or cream cheese, slightly softened at room temperature (used nuts for cheese brand)
1 C vegan mozzarella shreds
1 tbsp finely chopped chives
1 tbsp finely chopped shallot
1 tsp minced garlic (about 1 clove)
18 gluten-free pretzel rods (or 9 if making both recipes)
crackers or bread for dipping (if making the dip)
1To make the red pepper relish, sauté the bell pepper and onion in olive oil in a saucepan over medium heat for 3 to 4 minutes until soft and fragrant.
2Add the garlic, salt, red pepper flakes, and dijon mustard and sauté stirring frequently for about 5 minutes, reducing heat to medium-low so the garlic doesn’t burn.
3Add the sugar and vinegar. Bring it to a simmer and cook stirring occasionally for 10 minutes until most of the liquid is absorbed. Set aside at room temp to cool.
4To make the spiced pecan topping, combine pulsed pecans, chili powder, garlic powder, cinnamon, nutmeg, thyme and sea salt.
5To make the cheeseball mixture, in a large mixing bowl, combine vegan cheese, mozzarella shreds, chives, shallots and garlic. If you’re making both the vegan cheeseballs and the cheese dip, divided up the cheese mixture into two batches (8 to 9 cheeseball bites and the remainder as the warm cheese dip).
6Use a cookie scoop, to scoop a spoonful onto a parchment lined baking tray in one layer. Place in the refrigerator to chill for at least 15 minutes.
7Pour the other half into a cheese baker or a small oven safe dish. Top the dip with ¼ cup of the spiced pecan mixture and bake uncovered in a preheated oven at 400°F for 15 to 18 minutes until the dip is warm and the pecan topping is slightly toasted on top.
8To roll the cheeseball bites, roll each ball of cheese into the spiced pecan topping until evenly coated. Store the cheeseball bites in the fridge until serving. Just before serving insert a small pretzel rod into each cheese ball and serve them with the red pepper relish dip on the side.
9When the cheese dip is baked and warmed through, top the dip with red pepper relish before serving.When the cheese dip is baked and warmed through, top the dip with red pepper relish before serving.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.