Can you believe I have never actually had a cheese ball until I made my first vegan cheese ball just the other day? True story.
So let's see, what are the cheese ball requirements. Smooth and creamy, check. Flavourful and addictive, check. Festive colours, check. Easy to make (and can be made ahead of time), check. Want to devour the whole thing immediately, double check. Welcome Cranberry & Thyme Vegan Cheese Ball, you are my new favourite addition to the appetizer table.
So it's true, I am new to the world of cheese balls. I experimented with one for my family Christmas the other day, and while it turned out pretty darn tasty, it somehow seemed to absorb the colour of the pecans I used and turned kind of a pâté brown. Yuck.
Then when I went to sample some, a family member warned me not to eat it because it was meat. Haha! Regardless of the funny colour, the whole thing was devoured, and considering there are only 3 vegans in my family of 44 people this year, that means a lot of omnis were digging it too (and thinking it was meat apparently).
So I knew I had something, I just had to improve it. A little experimenting in the kitchen, skip the pecans and welcome to this ridiculously good cheese ball love. The colour is a creamy soft yellow with little specks of green thyme throughout, and the cranberries on the outside make it super pretty. No yucky brown going on here.
The flavour took several steps up too. The combo of the cashews and coconut oil make it so smooth and creamy, it's kind of ridiculous, and lemon, miso paste, and nutritional yeast add a gorgeous zing of flavour. Agh! I want it now. I am just so totally into it, and really had to fight myself from polishing off this entire ball mid photoshoot.
So let's get making this vegan cranberry & thyme cheese ball! You can either boil the cashews for 10 minutes or soak them for about 4 hours until they are nice and tender. Then just drain the cashews and add to a food processor along with the lemon juice, nutritional yeast, coconut oil, white miso paste, garlic, and salt.
Blend until very smooth and creamy, stopping to scrape down the sides as needed. Now add the thyme leaves and blend to combine. Cheese done. See, so easy peasy.
Line a small bowl with plastic wrap, and scoop the cheese mixture into the bowl. Gather up the sides of the plastic wrap and twist to form a ball. Let the cheese ball firm up in the freezer for about an hour, or for a couple of hours in the fridge.
Then it will look something like this. The magic of coconut oil, ooooh ahhhh.
Remove the now firm cheese ball from the plastic wrap, and press the cranberries onto the outside of the ball. You can try to do this with handfuls of cranberries, but I found it easiest to just take my time and press in one cranberry at a time. It really didn't take that long.
Tah dah! If your ball is kind of a funny shape, you can lightly pat it into a rounded shape. Serve it right away, or just store it covered in the fridge until you are ready to serve. You can definitely make this ahead of time. Garnish with thyme sprigs and serve with crackers.
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Cranberry & Thyme Vegan Cheese Ball
Servings: cheese ball
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Ingredients
- 1 cup raw cashews
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 2 tablespoons refined coconut oil
- 2 teaspoons white miso paste
- 1 clove garlic
- ¼ teaspoon salt, (or to taste)
- 1 tablespoon fresh thyme leaves
- ½ cup dried cranberries
Instructions
- You can either boil or soak the cashews. To boil the cashews: add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or longer until tender.
- Drain the cashews and add to a food processor along with the lemon juice, nutritional yeast, coconut oil, white miso paste, garlic, and salt. Blend until very smooth and creamy, stopping to scrape down the sides as needed. Add the thyme leaves to the food processor and blend to mix in.
- Line a small bowl with plastic wrap, and scoop the cheese mixture into the bowl. Gather up the sides of the plastic wrap and twist to form a ball. Let the cheese ball firm up in the freezer for about an hour, or for a couple of hours in the fridge.
- Remove the now firm cheese ball from the plastic wrap, and press the cranberries onto the outside of the ball. You can also lightly press the ball to get a rounder shape if desired. You can serve it right away, or keep the cheese ball covered in the fridge until you are ready to serve. Garnish with thyme sprigs and serve with crackers.
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Bon Appetegan!
Sam.
Moxie says
Finally made this for Christmas, and holy moly, sooooo good! Will add as a go to recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed it Moxie!
Stacy says
Hi! I made a double batch of these and my party got canceled! It is delicious but I will never be able to eat this much. Have you ever froze the ball? I hate for something so good to go to waste. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Stacy, yes it freezes very well!! I love having a few cheese balls in my freezer for whenever I'm feeling snacky or if company stops by. Enjoy!
Stacy McCraw Stanton says
Thank you!!!
Joyce says
This has been my crowd pleaser recipe for years! So easy and tasty! Thanks for this, Sam!
Stephanie Mahler says
Delish! Made it to take with for the holidays, and it also was a hit with the people we were visiting. I expect to make it every year now.
Courtney Moses says
A favorite for the holidays! I love making a vegan cheese board to bring to holiday parties and this one is a staple because it looks as great as it tastes. Perfect combo of sweet, tart, and savory flavors.
Natalie says
This cheese ball is a family favorite during the holidays. We make it to bring to our non-vegan family’s house every year and it always gets eaten up! So tasty and easy to make!
Jackie Stremlau says
Took to a party and no one knew it was Vegan and they all loved it!!
Julie says
This is my favorite "go to" cheese ball. I often change the spices, herbs or nuts based on what is in my refrigerator. My non WFPB friends enjoy it too so it's great for entertaining. Off to make 2 tonight.
Jess @ IDTLC Support says
Fantastic! We're so happy it's your go to!
Stacy McCraw Stanton says
Any recommendations for taking to Halloween party. Cranberries are nice but look more Christmasy. Thanks!
Jess @ It Doesn't Taste Like Chicken says
You could sub grated carrots for the cranberries if you want a Halloween look! Or even some crushed up vegan cheezy crackers.
Patricia says
I didn't have cashews but I had silken tofu so I thought I would try it.
I used the tofu but used the rest of the recipe and followed the instructions. It didn't solidify but it made a cheese spread that is delicious.
I made a toasted cheese cheese sandwich. Yummy
Jess @ IDTLC Support says
That sounds pretty tasty!
Kelly says
I've been making this for years and I can't believe I've never left a comment about how incredible it is!!! This is so tasty - every bite just makes you want more. It is a hit at my holiday gatherings - even though I'm the only vegan, the non-vegans love it and gobble it up!
Bianca says
This recipe is always a winner! Non-vegans have asked me for the recipe a few times... and they actually make it now!
Jess @ IDTLC Support says
Wow, that's terrific!
Ode says
Can you use cashew puree? If so, it's the same weight as cashews
Sam Turnbull says
Do you mean cashew butter? If so then I would not recommend it for this recipe.
Jane says
Have an allergy to coconut. Could I use avocado oil or another oil?
Jess @ IDTLC Support says
You can use an alternative, however, it will be more of a spread as it won't set the same way it does with coconut oil.
Kristine says
How far in advance can this be made and should it be stored in the fridge or freezer when made in advance?
Jess @ IDTLC Support says
You could make it 3-5 days in advance and store in the fridge.
Rachel Keyte says
this looks amazing! do you think I could sub out the cashews for almonds? my niece is allergic to most nuts but can have almonds
Sharon says
I, too, have a nut allergy in the family. I haven't tried it with this recipe, but I've had the best luck substituting pepitas when a recipe calls for cashews. They're just creamier when blended and have the most similar taste/texture profile
Donna says
Hi Sam
I want to try this recipe
Looks amazing
Instead of the raw garlic could I add roasted garlic instead and how many would you use
We’re not eating raw garlic these days as it gives us an upset tummy
Cooked garlic is ok so far
Thanks so much for your recipes and your time
Jess @ IDTLC Support says
Yes roasted garlic should be quite fine! As much as your heart desires! (or at least 2-3 cloves worth)