Vegan Cheese Ball

Vegan Cheese Ball Recipe

By Loving It Vegan

🔪Prep Time: 25 minutes


1 cup Raw Cashews (150g) Soaked in hot water for 1 hour

2 Tbsp Lemon Juice Freshly Squeezed

2 Tbsp Coconut Oil

1/2 Tbsp White Miso Paste

1/4 tsp Salt

1/4 tsp Paprika

1/8 tsp Cayenne Pepper

1 Tbsp Dijon Mustard

2 Tbsp Nutritional Yeast

1 Clove Garlic Crushed

1 Tbsp Water

1 Tbsp Fresh Basil Chopped

2 Tbsp Fresh Chives Divided

1/4 cup Crushed Roasted Salted Almonds


1Place the raw cashews into a bowl and pour over boiling hot water from the kettle. Leave them to soak for an hour.

2Drain the cashews and add to the blender along with lemon juice, coconut oil, miso paste, salt, paprika, cayenne pepper, dijon mustard, nutritional yeast, crushed garlic and water and blend until smooth.

3Transfer the mixture to a mixing bowl and stir in fresh chopped basil and 1 Tbsp of chopped chives.

4Line a small bowl with plastic wrap and spoon the mixture into the bowl. Twist the plastic wrap to seal it, creating a ball shape.

5Place the bowl with your cheese ball into the freezer for 1 hour to set.

6While the cheese is setting, crush roasted and salted almonds and place them into a wide bowl.

7Add the remaining 1 Tbsp chopped chives and mix in with the crushed almonds.

8After 1 hour remove the cheese ball from the freezer and gently remove the plastic wrap.

9Gently roll the cheese ball in the crushed almonds and chives, making sure the ball is evenly coated.

10Return the cheese ball to the small bowl that it set in and refrigerate for 30 minutes or until you're ready to serve.

11Serve with crackers, breads, veggies or tortilla chips.

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