Description
This Easy Vegan Herb Cheese Ball is a delightful plant-based appetizer made from soaked almonds, cashew cream cheese, and flavorful seasonings. Blended to a smooth consistency and coated with crushed pistachios, fresh chives, and thyme, it offers a creamy, tangy, and herbaceous treat perfect for entertaining or snacking. The cheese ball can be prepared ahead and chilled to develop flavors, serving beautifully with crackers or fresh bread.
Ingredients
Scale
Cheese Ball
- 2 cups almonds, soaked (260 g)
- 4 oz cashew cream cheese (115 g)
- 1 tsp garlic powder
- 2 tbsp freshly squeezed lemon juice
- 2 tsp white miso
- ⅓ cup water (80 ml)
- 2 tsp salt
- 2 tbsp nutritional yeast
Coating
- Crushed pistachios
- Chopped chives
- Fresh thyme
Instructions
- Prepare the almonds: Drain the soaked almonds thoroughly and place them into a food processor.
- Blend base ingredients: Add water, lemon juice, and cashew cream cheese to the almonds in the food processor. Blend everything until smooth and creamy, stopping to scrape down the sides as needed to ensure an even mixture.
- Add seasonings and blend: Incorporate white miso, salt, nutritional yeast, and garlic powder into the mixture. Process again until the mixture becomes homogeneous and fully combined.
- Shape the cheese ball: Place a clean cheesecloth or a tea towel inside a bowl, then gently transfer the vegan cheese mixture into the center. Gather the sides of the cheesecloth and twist to form a ball shape.
- Chill to set: Place the bowl containing the wrapped cheese ball into the refrigerator. Let it rest for at least 4 hours, preferably overnight, to develop flavors and firm up the texture.
- Prepare coating: Before serving, crush pistachios and mix them in a bowl with chopped chives and fresh thyme.
- Coat the cheese ball: Unwrap the cheesecloth gently and place the almond cheese ball into the bowl of coating mixture. Roll the cheese ball around until it is evenly coated with the crushed pistachios and herbs.
- Serve and store: Serve the vegan herb cheese ball immediately with crackers, fresh bread, or as part of an appetizer platter. It can be kept at room temperature for a few hours. Store any leftovers refrigerated and wrapped in foil for up to 5 days.
Notes
- You can use any vegan cream cheese, either homemade or store-bought, for this recipe.
- Other coating options include pecans, almonds, parsley, and dried cranberries for varied flavors and textures.
- To make this recipe soy-free, substitute chickpea miso instead of traditional white miso.
- For a sharper, tangier taste, replace freshly squeezed lemon juice with white vinegar.
- Nutritional values provided are calculated without the coating.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of cheese ball)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 460 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
