Author: This vegan Cranberry Cheese Ball is creamy, flavorful, and festive, perfect for your holiday charcuterie boards. Made with simple ingredients and so easy to pull together. Even non-vegans can't stop eating it!
If you're looking for the ultimate holiday appetizer, this Cranberry Cheese Ball is it. A vegan cheese ball might sound complicated, but it's actually super simple to make with everyday ingredients, and you can prep it ahead of time (hello, stress-free entertaining!). The result? A smooth and creamy cheese ball coated in bright cranberries and fresh thyme that looks gorgeous on any table.
Why This Cranberry Cheese Ball Is the Perfect Party Appetizer
- A snack for all: This cranberry vegan cheese ball the kind of recipe that wins over everyone, vegans, vegetarians, and even the cheese lovers who swear they'd never give up dairy.
- So many serving options: Serve it with crackers, crostini, or veggies, add it to a Vegan Snack Board, and watch your guests go back for "just one more bite" until it disappears.
- Easy to make: Just blend everything together until smooth and creamy, shape, and chill. And since it's awesome for making in advance, it makes your day-of party prep easier too!
Vegan Cranberry Cheese Ball Ingredients
- Raw cashews: You can either boil the cashews for 10 minutes or soak them for about 4 hours until they are tender.
- Lemon juice, nutritional yeast, and white miso: Each of these ingredients adds a different flavor that mimics the complexity of dairy cheese.
- Refined coconut oil: Helps the cheese ball firm up in the fridge so it slices and spreads like the real thing. Be sure to use refined coconut oil to avoid any coconut flavor.
- Garlic: Fresh garlic makes the flavor pop!
- Salt: Enhances all the flavors and helps balance the sweetness from the cranberries.
- Fresh thyme leaves: Give the cheese ball an herby, aromatic freshness.
- Dried cranberries: For sweetness, texture, and a festive pop of color.
How to Make a Vegan Cheese Ball With Cranberries and Thyme
- Process: Drain the cashews and add to a food processor along with the lemon juice, nutritional yeast, coconut oil, white miso paste, garlic, and salt. Blend until smooth and creamy, stopping to scrape down the sides as needed. Add the thyme leaves and blend to combine.
- Shape and chill: Line a small bowl with plastic wrap, and scoop the cheese mixture into the bowl. Gather up the sides of the plastic wrap and twist to form a ball. Let the cheese ball firm up in the freezer for about an hour, or for a couple of hours in the fridge.
- Add the cranberries: Remove the cheese ball from the plastic wrap, and press the cranberries onto the outside of the ball.
Tips for Success
- Blend well: Chunks of cashews ruin that cheese illusion! Make sure you process until the mixture is completely smooth. You really can't overdo it since perfectly smooth is what we're going for.
- Adjust the shape: If your ball is kind of a funny shape, you can lightly pat it into a rounded shape.
- Let it soften a bit before serving: Especially if your fridge runs cold, you'll want it to sit at room temperature a few minutes to soften.
How to Store Leftovers
- Refrigerator: Wrap this vegan cranberry cheese ball tightly in plastic wrap or place it in an airtight container. It will stay fresh for 4-5 days.
- Freezer: Wrap the cheese ball in plastic wrap, then add a layer of foil or place it in a freezer-safe container to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator.
If you try this vegan cranberry cheese ball recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Cranberry Cheese Ball With Fresh Thyme
This is the BEST VEGAN CHEESE ever!! Just 9 ingredients and so easy to make. So smooth, creamy, and flavourful everyone will love it. Perfect appetizer for any party.
Servings: cheese ball
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Ingredients
- 1 cup raw cashews
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 2 tablespoons refined coconut oil
- 2 teaspoons white miso paste
- 1 clove garlic
- ¼ teaspoon salt, (or to taste)
- 1 tablespoon fresh thyme leaves
- ½ cup dried cranberries
Instructions
- You can either boil or soak the cashews. To boil the cashews: add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or longer until tender.
- Drain the cashews and add to a food processor along with the lemon juice, nutritional yeast, coconut oil, white miso paste, garlic, and salt. Blend until very smooth and creamy, stopping to scrape down the sides as needed. Add the thyme leaves to the food processor and blend to mix in.
- Line a small bowl with plastic wrap, and scoop the cheese mixture into the bowl. Gather up the sides of the plastic wrap and twist to form a ball. Let the cheese ball firm up in the freezer for about an hour, or for a couple of hours in the fridge.
- Remove the now firm cheese ball from the plastic wrap, and press the cranberries onto the outside of the ball. You can also lightly press the ball to get a rounder shape if desired. You can serve it right away, or keep the cheese ball covered in the fridge until you are ready to serve. Garnish with thyme sprigs and serve with crackers.
Notes
Substitute for cashews: cashews are my preference as they are creamy and mild in flavor, but if you need to substitute them you can use macadamia nuts, blanched almonds, or raw sunflower seeds. All of these nuts and seeds will need to be boiled for about 15 minutes to ensure they have softened. If using sunflower seeds you may want to add a touch of sweetness such as agave to help cut the bitterness.
Substitute for coconut oil: Ensure that you are using refined coconut oil which is odorless and flavorless so that your cheese doesn't taste like coconut. Coconut oil becomes solid when chilled so this is what firms up the cheese. No other oil will work for this, but if needed you can try substituting vegetable shortening. If you are oil-free you can omit the oil but note that this will be more of a creamy spread and will not firm up in the fridge.
Nutrition
Serving: 1serving (1 cheese ball is about 8 servings) | Calories: 154kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 131mg | Potassium: 161mg | Fiber: 2g | Sugar: 7g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
Claudia says
Really good! I made this 3 times and everybody loved it (picky kids included). I omit coconut oil and it work well also 🙂
Chantel says
Hi Claudia, just wondering what oil you used as an alternative? I really want to make this recipe but am having difficulty finding refined coconut oil.
Claudia says
No oil at all 😉
Nicki says
(Mic drop)
This is amazing! I made it today as a trial run for appetizers for the holidays and my husband and I can't stop eating it! It's perfect as is but also has so much potential for other add ins and toppings too (oregano and sun dried tomato???)
Thank you so much! I thought I'd never have a cheese ball again!
Sam Turnbull says
Haha, wonderful!! Thrilled you loved it so much, Nicki 🙂
Bianca Neves says
This recipe needs a warning label: "CAN CAUSE ADDICTION"
I did it 3 times in a week.
Send help, please!
Sam Turnbull says
Bahaha! I know the problem. So happy you love it so much, Bianca!!
Nigel says
Yup that is a great one. As a "I eat anything" guy I could eat that instead of cheese. Vegan crackers, fresh celery sticks with a little salt, and a bottle of port would be good support.
the fresh thyme was worth the effort of de-stalking. Really added something.
Tried half mixed with half a teaspoon of cayenne pepper. My vegan wife liked that better. More of a buzz for the taste buds. But I found it great without.
Just a thought. I'm going to halve the oil next time. Quite a bit of the oil escaped anyway. And I can think of dozens of substitutes for the cranberries. Next time I plan to use small pieces of date. Cheers Sam
Sam Turnbull says
Wonderful, so happy you enjoyed it! For sure, feel free to adapt away. 🙂
Kris says
His was amazing! I made it leaving out the herbs, and coated in crushed walnuts and dates. The best vegan cheese yet! Thank you x
Sam Turnbull says
Woohoo!! Thrilled you loved it, Kris 🙂
Bob says
Hi, How big a serving is 162 calories? Thanks.
Sam Turnbull says
About 1/8 of the cheeseball. Sorry, I didn't measure out exactly how much 1/8 is but hopefully you can eyeball it 🙂
patricia says
I am not to eat soy. Is there a substitute for the white miso? Thanks for your help
Sam Turnbull says
You could use chickpea miso. Enjoy!
Kansas says
This was amazing! I used to love cheese and crackers and haven't found a good vegan cheese that I actually find worth buying. I don't need to look in the store anymore, I'll keep making this. SO good!
Sam Turnbull says
So thrilled you love it so much, Kansas!! I have a nacho cheese ball in my cookbook that you might enjoy as well if that interests you 🙂
Solveig says
Super tasty! I just made it for my husband and his parents and it lasted less than 10 minutes! Thank you Sam, you are a lifesaver!
Sam Turnbull says
Haha! Love that 🙂
Lucia says
I made this as an appetizer for all the Christmas dinners last year, and it was a hit! Everyone loved it, even the ones most suspicious of vegan cooking, lol. I left out the miso since I did not have any. Personally, I did not enjoy it too much due to the strong coconut flavour as I am no coconut fan. But I think I'll make it again with miso and a more refined coconut oil that does not taste of coconut as much. Thanks for the recipe!
Sam Turnbull says
You're most welcome 🙂
Ines says
I just tried making this and it tastes good but I can’t get it creamy enough like you have in the picture. How do you get your’s so creamy?
Sam Turnbull says
Make sure your cashews are very softened so they will blend easily, then make sure to keep blending until it reaches a very smooth and creamy texture. Check out the video above to watch me prepare the cheese.
Marie-Helene says
This cheese looks amazing! I would like to know, is it possible to change the form? As a christmas tree? If so, would you suggest to put it in the plastique wrap first and shape it after? Thanks!!
Sam Turnbull says
Hi Marie,
Absolutely! You could push the cheese into any shaped dish, and yes, be sure to line it with plastic wrap so you can release it easily once it is set. Enjoy!
Sharae says
This looks delicious! Question - how important is the miso? I've never attempted vegan cheese, so I'm not sure what the miso flavor adds.
Sam Turnbull says
Thanks! The miso adds a fermented umami taste and is what helps make it taste like an aged cheese. So I think it's important. Enjoy!
Martha says
This recipe looks amazing! My son has a soy allergy so we are going to try it with sundried tomatoes like some of the other reviewers mentioned and replace the thyme with basil. I’m thinking I’ll then cover the ball with a vegan pesto and some chopped sundried tomatoes for a festive holiday look... hoping it tastes as good as the original recipe!
One question - what kind of coconut oil do I use? There are so many different types and I never know which one is right. Thanks for your help!
Sam Turnbull says
Sounds delish! My go-to is refined coconut oil which has no taste. Enjoy!
Laura Rivero says
Oh my goodness!! What is cheese! Forget cheese!!! I’m not going to miss cheese at all. My kids wanted to eat the whole thing from the blender.
Sam Turnbull says
Hahaha! Love it 🙂
Kari says
Made this last night. I had dark miso for the longest time, but I just bought white miso and WOW it will be my staple for now on. I feel like it gives that perfectly aged taste I loved in cheese.
I didn't have the cranberries, but I couldn't wait to try it. I took it out of the fridge too soon (about an hour a few minutes after sticking it in) and it had hardened up a bit but was still soft, It was really good though! Woke up this morning and it has a much firmer texture that makes me very, very happy.
I'm so happy I have a permanent cheeseball recipe! This will be perfect for Christmas, Thursday, Friday, Saturday...
I haven't been disappointed by a recipe of yours yet. Thank you!
Sam Turnbull says
That's wonderful, Kari!! Thrilled you love the cheese so much. And yes, white miso paste is magic in vegan cheeses!!
April says
What can I substitute for the coconut oil?Several people in the family have an allergy to coconut.
Sam Turnbull says
Coconut oil has the unique quality of getting very firm in the fridge and holding its shape at room temperature. It's what gives the cheese its texture, so I am afraid there isn't a great substitute. The only thing I can think of would be vegetable shortening, but I don't know how well that would work. Hope that helps!
Rose says
This looks amazing and would love to try it for Christmas. My son can't have nuts though... is there a seed or grain I could substitute the cashew with? If not I might just have to make it just for me!
Sam Turnbull says
I haven't tried it with anything other than nuts, so I am afraid I'm not sure. Sorry, I can't be more help!
Sarah says
I made this over the weekend, and when my 15 year old daughter took her first bite, she went wide-eyed and said, "Mom, I think I love you even more". lol Needless to say, it was an absolute hit! We omitted the cranberries (my husband and daughter aren't a fan of them), however, I added a dollop of red pepper jelly on top of my cracker and "cheese", and it was INCREDIBLE!
Sam Turnbull says
Oh that's awesome!!! Love that story! So happy you loved it 🙂
Barbara Rozenburgh says
Hello Sam,
I’m making this cheese ball for thanksgiving appetizer... I’d like to make it 3 days ahead stored in fridge...is that too long.
Thanks for all your tasty recipes
Barb
Sam Turnbull says
Don't think I got to you in time, but that would be fine 🙂
Edith says
Any idea what a serving size is for this?
Sam Turnbull says
Well, I could eat the entire thing myself, but I would say this could serve 8. Enjoy!
Kirsty Cartin says
I just made this cheese ball with a few tweaks. I couldn't find white miso paste so just used regular miso paste and instead of thyme/ cranberry, I used chives/ almonds. It is soooooo delicious. Not very cheesy, more earthy and I perhaps added a tad too many chives but still totally moreish. I will definitely be experimenting more. I love how you can pretty much slice it and spread. You are awesome!
Sam Turnbull says
So happy you enjoyed it so much, Kristy 🙂