Yup, it's Vegan

Plant-based recipes for everyone

  • Home
  • About
    • Press
    • F.A.Q.
  • Recipes
    • Reader Favorites
  • Work with Me
  • Resources
    • What Do Vegans Eat?
    • Vegan Dining in Baltimore
Home » Appetizers » Spicy Smoky Vegan Cheese Ball

Spicy Smoky Vegan Cheese Ball

December 5, 2019 By Shannon @ Yup, it's Vegan 8 Comments

  • Share
  • Tweet
Print Recipe Jump to Recipe

I’ve served this smoky vegan cheese ball at friendsgiving for two years in a row, and I figured it was time to serve up the recipe here on the blog! I’m quite partial to the funky flavor of this cashew cheeze, and while it requires a bit of resting time, it comes together in a snap!

An orange hued vegan cheese ball decorated with dried cranberries and almonds and drizzled with honey

What is a vegan cheese ball…?

It sounds like a total misnomer, but vegans have concocted a way to create a dairy-free cheese ball that can sit beautifully on an appetizer platter at your holiday gathering, and be tangy, savory, and delicious with crackers or veggies.

(I may have also used some of my leftovers for grilled cheese dipped in my tomato basil gnocchi soup…)

As with many vegan cheese recipes, raw (unroasted) cashews form the base of this recipe. Cashews are naturally creamy while their fiber content helps to give the your vegan cheeze ball some body.

Close-up of the interior of a cashew cheese ball showing the smooth and creamy texture and the ability to spread it with a knife

Refined coconut oil is also a necessary ingredient to get a melt-in-your-mouth texture while allowing the cheese ball to stay firm at room temperature. Saturated fats are almost always the key to finding that balance between melty and firm. Be sure not to use virgin coconut oil or your whole thing will taste like coconut 🙁

The cashews and coconut oil form the vegan cheese ball base, and then you’ll need a few more ingredients to create a cheezy flavor. The neat thing is that this recipe is naturally gluten-free and can easily be made soy-free as well! Plus, it doesn’t require any cooking, just some soaking and blending.

Also, you don’t need any vegan cream cheese! If there was a brand that I loved, I’d use it here, but the only one that will satisfy me is my homemade cultured vegan cream cheese, and I didn’t feel like making that just to use in this.

The secret to making an extra sharp, cheddar style vegan cheese ball

So um… it’s booze.

I’m quite fond of whiskey, in particular super peaty Scotch, and I may or may not have already-drunkenly splurged (see – I have vices!) on a bottle of Lagavulin 11 recently. I might have known in the back of my mind that Ron Swanson (the character on Parks & Recreation) loves Lagavulin but I certainly did not realize until after the fact that Lagavulin 11 was actually bottled in partnership with Nick Offerman, the actor who plays Ron.

So in conclusion, apparently this vegan cheese ball is accidentally sponsored by Parks & Rec, via the fact that a splash of said Scotch is included in my recipe. The heavily peated, almost smoky flavor of whiskey lends a very unexpected cheese-y tone to things. I can’t put my finger on exactly why, but I think it’s because some of the same qualities that come from aging the whiskey are present in aged cheeses.

A vegan cheese ball on a ceramic platter with crackers, peppers, and cut vegetables

I would never expect everyone reading this to buy a fancy bottle of Scotch in order to make this recipe. Of course not! Any sort of whiskey, brandy, or dry sherry make very handsome additions to your vegan cheese ball.

Not a consumer of alcohol? Don’t worry – simply omit that ingredient. There are several other players in this recipe that create a cheezey flavor: miso, sundried tomato, and a pinch of nutritional yeast.

Vegan cheese ball variations

A decorated vegan cheese ball on a white plate, sprinkled with fresh thyme

  • Roll the cheeze ball in different toppings such as pecans, walnuts, olives (ooh I’m dangerous), crushed pretzels, herbs, or anything else you can dream up!
  • Mix in chopped and drained fresh tomatoes and fresh basil for a bruschetta cheese ball!
  • Add crumbled rice paper bacon or tempeh bacon for a smoky upgrade
  • To make this nut-free, swap the cashews for sunflower seeds – but at your own risk. They have a definite flavor, but if you season it well, and use a flavorful coating, it will still make for a great result.
  • Drizzle with Bee-Free Honee (I think this is a discontinued product, unfortunately) as pictured, agave nectar, or drizzly thing of your choosing! Hickory syrup is a nice touch too!
Print Pin
5 from 7 votes

Sharp "Cheddar" Vegan Cheese Ball

This delectable vegan cheese ball is super flavorful, with smoky notes from whiskey and spicy notes from paprika, and would be a hit at your holiday party!
Course Appetizer
Cuisine American, dairy-free, vegan
Keyword cashew cheese ball, vegan cheese ball
Prep Time 20 minutes minutes
Cook Time 0 minutes minutes
Hands-Off Time 5 hours hours
Total Time 5 hours hours 20 minutes minutes
Servings 16 servings
Calories 132kcal
Author Yup, it's Vegan

Ingredients

  • 1 and 1/2 cups raw cashews soaked
  • 1/2 cup melted refined coconut oil
  • 2 tbsp sundried tomato soaked
  • 2 tbsp nutritional yeast
  • 2 tbsp yellow or white miso
  • 1 tbsp whiskey (or use brandy, dry sherry, or omit for an alcohol-free version)
  • 1 tbsp white vinegar
  • 1 tsp prepared mustard
  • 1/2 tsp salt
  • 1/2 tsp paprika (regular or smoked - I use hot Hungarian smoked paprika)
  • 1/8 tsp ground turmeric (optional, for color)
  • 1/8 tsp ground black pepper

Toppings (or use your favorite)

  • 1/4 cup slivered almonds
  • 1/4 cup dried cranberries
  • 2 tbsp chopped fresh thyme

Instructions

  • Before starting, you need to soak your cashews and sundried tomatoes. Add them to a bowl and fill with cold water, and let sit overnight. If you're shorter on time, you can pour boiling/very hot water over them, cover the bowl, and let it sit for 10-15 minutes, or ideally an hour if you can.
  • Drain the cashews and sundried tomatoes and rinse well. Be sure your coconut oil is melted. Add the cashews, tomatoes, and oil to a blender along with the rest of the vegan cheese ball ingredients. Blend until completely smooth, which can take a few minutes depending on the blender you're using.
  • Taste the mixture for seasoning, and add more salt, vinegar or lemon juice as needed. Transfer the mixture to a container and place in the refrigerator for a few hours to let the coconut oil solidify and the mixture to set.
  • Once the cashew cheese mixture is set, you can remove it from the fridge, use your hands to gently shape it into a ball, and then roll it in the toppings of your choosing. Your completed vegan cheese ball should be kept refrigerated until 5-10 minutes before serving.

Notes

SUNDRIED TOMATOES: Use fresh sundried tomatoes for the best vibrant orange color for your vegan cheese ball.
NUT-FREE: See the blog post for my suggestion on how to experiment with a nut-free version.
SOY-FREE: Use chickpea miso instead of classic miso.
Oh and, apparently this might be paleo if you skip the whiskey and substitute lemon juice for vinegar. Maybe. 🙂

Nutrition

Serving: 1sixteenth recipe | Calories: 132kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 155mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g

By the way, I definitely did not invent this myself. Thank Somer McCowan from Vedged Out for her enduring contributions to the art of cheeze. This is an adaptation of her recipe. Vegan cheeze balls as we know them today would probably not exist without Somer!

Filed Under: Appetizers Tagged With: cheese analogues, gluten-free, grain-free, nuts and seeds, refined sugar-free, soy-free, sweetener-free

« Homestyle Vegan Stuffing
Creamy Vegan Tomato Soup »

Comments

  1. Dana says

    November 16, 2022 at 17:47

    What about the question of being able to use sun dried tomatoes in oil? They are difficult to find not packed in oil. People love oil!

    Reply
    • Shannon @ Yup, it's Vegan says

      November 22, 2022 at 14:24

      Go ahead and use them and rinse them off a bit

      Reply
  2. Cristina says

    December 25, 2020 at 15:00

    5 stars
    Okay I’ve made a few versions of this style of “cheese ball” all and this recipe is definitely the best! I love the ratio of ingredients for a perfect flavor. The whiskey was what it was missing in my opinion. That added the perfect touch! Love it!

    Reply
  3. Kathy Riggio says

    December 7, 2020 at 17:14

    can I use sun dried tomatoes in oil?

    Reply
  4. Corinna Olivia Staples says

    October 17, 2020 at 16:24

    5 stars
    I love this, it is reminiscent of Hickory Farms smoked.cheese log. So good so easy.

    Reply
  5. Theresa Cannavo says

    June 18, 2020 at 10:33

    5 stars
    This cheese is AMAZING! So super tasty. My Mom showed me how to make it when i was visiting and I cannot believe how easy it is to make. Friends loved it, makes me look like I’m so talented in the kitchen!

    Reply
    • Shannon @ Yup, it's Vegan says

      June 24, 2020 at 07:22

      5 stars
      I’m really glad to hear that, thank you for leaving a comment to let me know!

      Reply
  6. Violet says

    December 6, 2019 at 07:50

    5 stars
    What a selection 🙂 They all look delicous 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
Learn More

Advertisement

Popular Recipes

Garlic Sesame Noodles - Vegan, Gluten-free, High-Protein!
Vegan Spinach Artichoke Dip | Yup, it's Vegan
Cauliflower Mac and Cheese | Yup, it's Vegan
Smashed Avocado Vegan Quesadillas | Yup, it's Vegan

More Popular Recipes

As an Amazon Associate I earn from qualifying purchases.

Advertisement and Privacy Policy

Advertisement

Trending Now

Ultimate Hearty Vegetable Stew | Yup, it's Vegan
15-Minute Miso Soup with Greens | Yup, it's Vegan
Marbled Vegan Chocolate Banana Bread | Yup, it's Vegan
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Learn More

Never miss a recipe! Join my newsletter.



Design by

Copyright © 2013–2025