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
Eric D says
I've made this for vegans and non vegans alike, it's always gone in about 10 minutes.
It fits the vibe of the rest of her recipes- simple, user friendly, and fun! Never seen a bad recipe on this site.
Honey Bee says
Wowee! This was the hit at our Christmas eve appetizers and charcuterie gathering! My family is ridiculously picky, and we couldn't get enough of it! I did use a nutribullet, and it was very difficult to get smooth. So, I will be getting a small food processor, just so I can make things like this! It's that worth it! 10/10! Very umami, and nobody could tell it wasn't "real" cheese. Great spreadable texture. I did add toasted nuts around the sides and the cranberries just on the top. It looked very festive. This makes me want to try more of your food. We only have one vegan in the family, one gluten free, but everyone else is milk-product free. So yummy. This will forever be in my celebrations rotation!
Sam Turnbull says
Haha, that's amazing!! Thrilled you love it so much, and have fun with your new food processor. I have many other cheese recipes you can now try too 🙂
Jade says
Made it today for Christmas and this is simply the best vegan cheese recipe I've ever made. Had to add a bit more oil than suggested as it was a bit dry, otherwise made it exactly as written. Phenomenal work!
Sam Turnbull says
SO happy you loved it Jade 🙂
Honey Bee says
I am excited to make this recipe for my son that cannot have dairy. But, I lack a food processor. I have a blender/nutribullet. Is there a way to do this in a blender and have it be smooth? Thanks for any tips!
Josie says
Hi, I'm excited to make this for Christmas this year. The reviews are all great and it looks amazing! I want to make it in advance but I'm not sure how long it last for in the fridge?
Sam Turnbull says
Hi Josie, it will keep for about 5 days in the fridge, or it freezes wonderfully too! Enjoy1!
Heather says
Hello! I left this in the freezer for a month. I know Yikes. What's the freezer shelf life for this?
Jess @ IDTLC Support says
If it was in the freezer wrapped or covered, it should be fine for a month or more! The texture may be slightly different, but still tasty I bet!
Deb Z says
Hi Sam!
This recipe looks terrific. One question: Can I use agar-agar or cappa carageen instead of coconut oil? I'm assuming you're using this oil to firm the cheese up. If so, how much? Water added with it?
Thanks and keep the recipes coming!
Jen B says
Made and loved! I misread and added 2 tablespoons instead of 2 teaspoons of miso paste, but I loved that extra funkiness actually. Might have to make that mistake again! 😉
Jose says
I loved this. The balance of flavors was perfect even without fresh time (I used dried thyme instead). What kind of white miso do you use? The lightest I've been able to find have been a light orange color. Either way, this is a keeper and a great party cheese with crackers and toasty baguette.
Rose says
HI Sam,
I am a cheese ball fan and now that I was so surprised to find this recipe for a Vegan Chesse Ball. I made it for a snack between Thanksgiving and Christmas and totally love it The cranberries on the outside are so cute and delicious! I had no idea there was a vegan way to make cheese. So fun. Thank you for sharing all your recipes! On to crackers. . .
Sam Turnbull says
You're most welcome! So happy you loved it 🙂
Kylie says
loved it! your blog is amazing! What do you think about this vegan cheescake recipe ?
Shannon Jeske says
This is the BEST vegan cheese recipes I have ever made. Huge huge hit. I did only add half of the coconut oil( I used unrefined, that is what I had) and vegan broth power instead of the miso. It turned out great on the softer side but held it shape. I also rolled it in dried cherries.
Thank you Thank you:)
Sam Turnbull says
That's wonderful Shannon! I'm so happy you loved it. It's one of my faves too 🙂
Andy says
Hi, Sam! I’m going to try to make this to take out of town this weekend and was wondering if it would be safe to make a couple of days ahead? It seems like everyone makes it and immediately devours it. Great sign! Haha
Sam Turnbull says
Yes you can definitely prepare this and advance and even freeze it if you like. Just make sure it stays cold when you travel with it. If it gets too hot it could get melty. Enjoy!
Jill Ellis says
I meant to hit 5 stars!!
Jill Ellis says
Wow, I really love the flavor but I had some trouble getting my cashews creamy...i don’t think my food processor is strong enough. Do you think I could substitute the cashews with cashew butter next time? I also didn’t have any cranberries so I used golden raisins on the outside and they worked well. Thank you for the great recipes, I just ordered your cookbook!
Diana says
This looks delish! Can I use dried thyme instead? Also, would non-refined coconut oil be used instead of refined? If not, would you recommend an alternative type of oil?
Sam Turnbull says
Non-refined coconut oil has a strong coconut taste, so it would make your cheese taste like coconut and not cheese, so I recommend getting refined if you can. You can sub dried thyme, just use half as much. Enjoy!
Alan says
Mine is a beige colour, and smells odd, could this be the Miso?
Sam Turnbull says
Yes, if your miso was a darker miso that could be the reason.
Micheline says
I brought this to a gathering of French-Canadians, traditional eaters of tourtière, and they all loved it! They couldn't believe that it's vegan. I will definitely be making this again and again 🙂
Sam Turnbull says
Yay!!! I love that! Thrilled everyone enjoyed 🙂
Jess Rose says
This recipe is amazing. I doubled it to make two balls for a big event, and they both got demolished. I added about 1/4 tsp of garlic powder in addition to the fresh garlic, for some extra kick, and it was delicious. Thank you for sharing this!
Sam Turnbull says
Yay!! Happy you love it, Jess 🙂
Émilie says
Can I use dark miso for this? I just have the dark one.
Sam Turnbull says
Yes but the colour of the cheese might be a bit funny. Enjoy!
Laura says
Wow this was killer!!! Made it for a mostly vegan Thanksgiving and everyone- vegans and meat eaters loved it! I forgot to add the thyme to the cheese, so I just rolled it on the outside along with the cranberries. Thanks for this!
Sam Turnbull says
Thrilled you enjoyed it, Laura!
Donna M Flumerfelt says
Hi Sam! Gosh I love your recipes and cannot wait to make this for a Friendsgiving I am attending. What kind of crackers are in the photo with the cheese ball? Almost looks like bread Thanks in advance, Donna
Sam Turnbull says
Hi Donna, so happy you love my recipes! In the photo is a sliced baguette. 🙂