If you want an easy vegan appetizer, try this creamy, flavorful, crowd-pleasing Cheese Ball. Whether you're hosting a holiday gathering or watching the big game and want a spread that impresses, this vegan cheese ball pairs perfectly with crackers, bread, or fresh veggies.
This vegan appetizer spread is quick to assemble, with just 10 minutes of hands-on time before it goes into the fridge to chill.
While it needs time to set, it's an easy, make-ahead appetizer like my Sun-Dried Tomato Spread that lets you check it off your to-do list in no time.
For other delicious vegan appetizers, try Cranberry Ginger Chutney, Stuffed Vegan Jalapeño and Cheese Bites, Easy Vegan Cheesy Bread, and Mini Vegan Spinach, Artichoke, And Sun-Dried Tomato Cups.
Jump to:
Why I Love This Recipe
- This cheese ball comes together with minimal effort, making it perfect for gatherings.
- Creamy, tangy, and packed with bold flavors that everyone-vegan or not-will love.
- There are so many options. See below for variations.
- Whether it's a holiday party, game day, or casual get-together, this appetizer fits right in.
- I can prep it the day before for stress-free entertaining!
Ingredients
Ingredient Roll Call - It's time to gather your ingredients for this easy vegan appetizer. See the recipe card for quantities.
- Chives and Parsley: These are optional, however, they add a great flavor!
- Dried Fruit: I use whatever I have on hand - chopped dates, raisins, or cranberries for a pretty splash of red. These are optional if you don't want a touch of sweetness that contrasts the savory ingredients.
- Vegan Cream Cheese: Make your own or choose any brand you like. They are widely available at many major grocery chains. For reference, I usually use the Violife brand but am not a fan of the Trader Joe's brand.
Variations
- Add diced jalapeños or red pepper flakes for heat.
- Use nutritional yeast and a touch of turmeric for a rich, cheddar-like flavor and color.
- Skip the nuts and coat them with crushed pretzels, crushed crackers, fresh herbs, vegan bacon bits, or Everything Bagel Seasoning.
- Mix in chopped sun-dried tomatoes and dried Italian herbs for a Mediterranean-inspired cheese ball.
How To Make Easy Vegan Cheese Ball Appetizer
Here's how it all comes together, step by step. See the recipe card for detailed directions.
Step 1: In a food processor, combine the soaked raw cashews, lemon juice, garlic powder, onion powder, salt, and paprika. Blend until smooth and creamy, scraping down the sides as needed.
Step 2: Add the softened vegan cream cheese and blend until fully combined.
Step 3: Transfer the mixture to a bowl and stir in the chopped parsley, chives, and half of the chopped dried fruit.
Step 4: Place the cheese mixture onto a sheet of plastic wrap. Use the wrap to shape it into a ball, twisting the plastic tightly to smooth it out. Refrigerate for about 6 hours or until firm.
Step 5: Combine the chopped nuts and remaining dried fruit on a plate or large bowl. Roll the cheese ball in the mixture, pressing gently to coat completely.
Step 6: Arrange the cheese ball on a platter with crackers, bread slices, or fresh veggies. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Top Tips
- To quickly soften vegan cream cheese, microwave it for about 15 seconds-just enough to soften, not melt.
- To quickly set the cheese ball, place it in the freezer for about 30-60 minutes-just long enough to set, but don't forget about it. I will often put a timer on my phone to remind me.
- Chop the nuts and dried fruit in a food processor or bullet to get a fine but chunky texture for the coating.
Serving Suggestions
- Serve with an assortment of crackers.
- Pair with crunchy veggies like carrot sticks, celery, cucumber slices, or bell pepper strips for a fresh option.
- Add slices of toasted baguette or soft pita bread for a heartier pairing.
- Include it on a plant-based charcuterie board with olives, pickles, nuts, Tabbouleh, and other small bites.
Storage
Wrap the cheese ball tightly in the original plastic wrap or store it in an airtight container. It will stay fresh for up to 5 days in the refrigerator.
For longer storage, wrap the cheese ball in plastic wrap, then place it in a freezer-safe bag or container. It can be frozen for up to 1 month. Thaw in the refrigerator overnight before serving.
Vegan Cheese Ball FAQS
You can prepare the cheese mixture up to 3 days in advance. I like to coat it on the day of serving for the best texture and presentation.
It can stay out for a few hours with no problem.
More Delicious Vegan Cheese Recipes
Got a minute? I'd love for you to comment and rate this Easy Vegan Cheese Ball Appetizer. Your feedback is invaluable-did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Easy Vegan Cheese Ball Appetizer
Equipment
Ingredients
- 2 cups raw cashews soaked and drained*
- 3 tablespoons lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon paprika or smoked paprika
- ⅛ cup fresh parsley chopped
- 1 tablespoon fresh chives chopped
- 4 ounces vegan cream cheese softened
- ½ cup nuts chopped pecans, walnuts, pistachios, or almonds
- ¼ cup dates chopped and divided; sub with raisins, or cranberries
Instructions
- Soak the Cashews: Place the raw cashews in a bowl and cover them with water. Let them soak for 4-6 hours or overnight. Drain and rinse the cashews before using.*
- Blend the Base: In a food processor, combine the soaked cashews, lemon juice, garlic powder, onion powder, salt, and smoked paprika. Blend until smooth and creamy, scraping down the sides as needed.
- Incorporate the Cream Cheese: Add the softened vegan cream cheese to the food processor and blend until fully combined and smooth.
- Mix in the Add-Ins: Transfer the cheese mixture to a bowl. Stir in the chopped parsley, chives, and half of the chopped dried fruit.
- Shape and Chill the Cheese Ball: Transfer the cheese mixture onto a plastic wrap. Use the wrap to shape the mixture into one large ball. Twist the wrap tightly around the cheese ball and smooth it out as much as possible. Place it on a plate or bowl and refrigerate for about six hours to firm up before coating.
- Prepare the Coating: Chop the nuts and dried fruit in a bullet or food processor to get small but chunky pieces. Pour the mixture on a plate or bowl. Roll each cheese ball in the mixture, pressing gently to coat completely.
- Serve and Store: Arrange the cheese balls on a platter with crackers, bread slices, or fresh vegetables. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reg says
This vegan cheese ball is officially my new party appetizer. It’s creamy, tangy, and loaded with flavor—basically, everything you want in a cheese ball, minus the dairy. I served it with crackers and some sliced veggies, and it disappeared faster than I could say ‘Wait, I need a photo for Pinterest!’ Definitely making this again for the holidays. 10/10!
Suzy says
Looks delicious! Can't wait to try it.
Regi Pearce says
Yay! Let me know when you do.