Vegan Cheese Ball with Pecans and Cranberries

Inspired by Miyoko’s Creamery Roadhouse Cheddar Spread, I put together this vegan cheese ball recipe with cashews, coconut oil, nutritional yeast, miso, and covered it in chopped pecans and dried cranberries. Some of the ingredients are similar to the store bought variety, but I’ve also taken some liberties to infuse flavor and dress it up for the holidays.

This recipe makes 1 vegan cheese ball (about the size of a baseball). It’s perfect for snacking, the holidays, the Super Bowl, rounding out a vegan charcuterie board or entertaining guests.

A few things…

• ・For this recipe, you’ll need to use a high speed blender, like a Vitamix or Ninja.

• ・During testing, I tried water and unsweetened flax milk. Neither had a discernible impact on the overall flavor, but the flax milk made the spread cheese look creamier. You decide!

• ・While testing this recipe, I tried white miso and chickpea miso. Either worked well. Other types of miso may work well, but darker varieties might impact the color of the cheese.

• ・Add salt to taste. I usually add between ½-¾ tsp, but how much you should add will depend on what tastes good to you, how salty your miso is, etc.

• ・For best results, chill the vegan cheese ball in the refrigerator overnight.

• ・Change up the outer coating. Roll it in finely chopped fresh herbs, pizza seasoning, scallions and plant based bacon bits, and more. Get creative with it!

This vegan cheese ball recipe never lasts long in our household. I usually make it right before I need it and it magically disappears. Refrigerate and use your best judgment with any leftovers.

Discover more UVK recipes, like Vegan Cranberry Sauce, Vegan Pear Galette with Pecans and Fennel, Wild Rice Pilaf with Toasted Pecans, Dried Cherries and Mushrooms, Vegan Potato Rolls, Wild Rice Stuffing with Cranberries, Apples and Walnuts, Vegan Italian Meatballs, or Vegan Creamy Italian Dressing.

Vegan Cheese Ball with Pecans and Cranberries

1 cup raw whole cashews

¼ cup unsweetened flax milk (OR water – see notes above)

2 Tbsp refined coconut oil

2 Tbsp nutritional yeast

1½ Tbsp chickpea miso (OR white miso)

1 Tbsp lemon juice

One garlic clove

1 tsp dijon mustard

¼ tsp garlic powder

A pinch of cayenne

Salt, to taste (see notes above)

⅓ cup+ finely chopped pecans

2 Tbsp finely chopped dried cranberries

1. First, you’ll blend together the vegan cheese ball ingredients. In a high speed blender (like a Vitamix or Ninja), add the cashews, flax milk (or water), coconut oil, nutritional yeast, miso, lemon juice, garlic clove, dijon mustard, and garlic powder. Blend until completely smooth.

2. Spoon the contents of the blender into a saucepan. Add a pinch of cayenne. Over low heat, stir around the vegan cheese ball sauce until it has a consistency like peanut butter (see the far left photo). This process usually takes 2-3 minutes. Taste the warmed vegan cheese, and adjust the salt, if needed.

3. Lay out a piece of plastic wrap about the size of a piece of paper. Spoon the contents of the saucepan onto the center of the plastic wrap. Pull up the sides of the plastic wrap, secure it with a twist tie, and place it in a bowl (see the center photo). Refrigerate it overnight.

4. Mix the pecans and cranberries together on a flat surface, like a chopping board. Remove the vegan cheese ball from the refrigerator. Remove the plastic wrap. Gently shape it into a ball. Roll it in the nuts and dried fruit. Serve with crackers.