This vegan cheese ball is quick to make and uses simple pantry staples. It's not a cultured cheese so you won't need any probiotic capsules and it can be ready after just 2 hours of firming up in the fridge.
Creamy texture
Slightly sweet from the cranberry coating
Oil-free
And half the cost of store-bought plant based cheese!
Ingredients For A Vegan Cheese Ball
This vegan cheese ball is made creamy from tofu and cashews but it is possible to make a nut-free version!
I like combining the tofu and cashews for a milder base flavour. You can omit the cashews and make this cheese ball nut-free by doubling the amount of tofu called for. The cheese still firms up nicely, has a nice texture, and just has a slightly more noticeable "tofu taste".
In addition to extra firm tofu and raw cashews which have been soaked and softened, I use:
- Nutritional yeast for "cheesy" flavour
- Lemon juice for tang
- Maple syrup for a touch of sweetness
- Miso paste for salty, savoury, fermented "bite"
- And dried cranberries for a delicious coating
Method
The only prep work you have to do for this cranberry "cheese" ball is to soak your cashews ahead of time.
To quick soak raw cashews you can place them in a heat-proof bowl, cover them with boiling water and allow them to soak for 15-30 minutes. Drain the soaking liquid and proceed with the recipe!
Alternatively, to long soak raw cashews you can cover them with cold water and place them in the fridge overnight. Make sure you don't exceed 24 hours because the cashews can get slimy and unpleasant. Drain the soaking liquid and you're ready to use them.
- Combine all of the ingredients (minus the cranberry topping) in a blender.
- Blend until very smooth.
- Scoop into a bowl lined with cheesecloth or plastic wrap.
- Cover and refrigerate for 2 hours or overnight to firm up.
- Coat with chopped dried cranberries and serve!
Recipe Cost
This cranberry crusted vegan cheese ball might not be cultured but it is about half the price of my store-bought plant based cheese options.
This recipe yields 300 grams and costs me just under $5 Canadian. A similar store-bought vegan cheese product would be much smaller at 125 or 130 grams and cost me at least $10.99.
Serving Suggestions For Vegan Cheese
Make sure to serve this vegan cheese ball with my gluten-free and oil-free Holiday Seed Crackers! They are a perfect combo and make for such great additions to a cheese platter.
Here are some other ideas if you're putting together a vegan charcuterie board:
My simple & savoury Gluten-Free Seed Crackers
Toasted and spiced nuts like my Smoky Maple Spiced Almonds
Dips like my Beet Hummus
Dried and fresh fruit
Smoked tofu as an alternative to deli meat
Jams
Olives and pickled veg
Let me know in the comments below how you serve this cranberry crusted vegan cheese ball and make sure to make my very similar Garlic & Dill Cheese Logs!
Print
Simple Cranberry Crusted Vegan Cheese Ball (Oil-Free)
- Total Time: 30 minutes (plus 2 - 24 hrs rest time)
- Yield: 300 g 1x
- Diet: Vegan
Description
This simple vegan cheese ball is oil-free and made creamy from tofu and cashews. Just blend, set, and serve! There's a nut-free option too.
Ingredients
- 175 g extra firm tofu
- ½ cup raw cashews, soaked (see notes for nut-free option)
- 1 tbsp + 1 tsp nutritional yeast
- 2 ½ tbsp lemon juice
- ½ tbsp maple syrup (or liquid sweetener of choice)
- 1 tsp miso paste
- ¼ tsp salt
- ¾ cup dried cranberries, chopped small for coating
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
*To soak the raw cashews: Place in a heat proof bowl, pour boiling water over the cashews, and allow to soak for 15-30 minutes. Alternatively, cover the raw cashews with cold water and allow to soak, covered, in the refrigerator overnight (do not exceed more than 24 hours because the cashews can get unpleasant). When they are done soaking, drain the soaking liquid and continue with the method below.
- Crumble the tofu into a blender with all of the ingredients other than the dried cranberries for the coating.
- Blend until the mixture is really smooth. You will need to stop your machine a few times to scrape down the sides and give your machine momentary breaks.
- Line a bowl or ramekin with cheesecloth or plastic wrap making sure there is a bit of excess over the sides of the bowl (I use a 4 inch ramekin). Scoop the blended “cheese” into the bowl and smooth the top. Cover the top of the cheese with the excess cheesecloth or plastic wrap and gently press down to make sure the cheese is compact. Cover the bowl with a plate or wax wrap and refrigerate for at least 2 hours but ideally overnight.
- After the cheese has set, spread half of the chopped cranberries (in a circle a little bigger than your cheese) onto a non-stick surface like a silicone baking mat, parchment paper, or wax paper.
- Remove the cheese from the cheesecloth and lay it on top of the cranberries so they will stick to the bottom of the cheese. Pat cranberries up the sides and then pat the remaining cranberries on the top. Alternatively, you can use less cranberries by not covering the bottom of the cheese.
- Serve immediately or refrigerate until you’re ready. My easy Holiday Seed Crackers go so well with this cheese!
- Leftovers will keep well refrigerated in an air-tight container for up to 3 days.
Notes
Approximate Cost: $4.96 Canadian vs. $10.99 for a store-bought equivalent plant-based cheese.
For a nut-free version: simply omit the cashews and use 350 grams extra firm tofu. The cheese will still firm up nicely and have a nice texture. The taste of the tofu will just come through a little more strongly but it is still really delicious (especially if you are used to eating tofu).
- Prep Time: 30 minutes
- Category: Appetizer
- Method: Blender
- Cuisine: American, Canadian
Lynda
Made this one and your herby recipe. Both superb! I will thoroughly enjoy these before making them again to share at my Christmas gathering. Only trouble is it's so easy to eat!
Kathryn Alexandre
hahaha well that's good trouble to have at least! Thank you so much for letting me know you've enjoyed them and will be making them again soon to share! I hope everyone else enjoys them too. Merry Christmas!
Pati
Hi, I loooove this cheese!!!!
But recently I knew that I cannot eat tofu or soy. What can I swap the tofu with? TIA
Kathryn Alexandre
Oh good! You can make this with just cashews if you’d like! 1 cup of soaked cashews should be great. You could try using a blend of cashews and white beans to replace the tofu. I haven’t tried using white beans (or even chickpeas) but let me know if you give it a try and how you find it!