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
Chantal says
This is by far the best cheese ever I have been making it every two weeks since I found the receipe
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww I love that, thank you so much Chantal!
Kristy says
This makes the perfect appetizer for a gathering. pair it with other items and make a fabulous charcuterie board that your guests will love!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thanks so much Kristy! So thrilled you love it so much 🙂
Carissa says
Perfect!! Made this a couple times recently and am hooked! My non vegan mother in law who is not even a big cheese fan devoured this! I am wondering what other spices/toppings you suggest as combos to make other than cranberry and thyme? I would love to try some other flavors to put into rotation.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Carissa, I’m so happy you loved it! For other flavor combos, you could try different dried fruits, a variety of nuts, or herbs. Everything bagel seasoning would also be a fun twist! Enjoy experimenting! 😊
Eileen VanTassel says
Thank you for this great recipe! I made it for Christmas, and my omni family really liked it! Plus it is gorgeous with cranberries and pistachios pressed in. I will be making it again for another gathering, and making the fruit crackers to go with it.Love your recipes! I also have your Fuss Free Vegan Cookbook.
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so thrilled you loved it so much Eileen! It is one of my favorites for the holidays as well! I'm so happy you are also enjoying my frist cookbook 🙂
Moxie says
Finally made this for Christmas, and holy moly, sooooo good! Will add as a go to recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed it Moxie!
Stacy says
Hi! I made a double batch of these and my party got canceled! It is delicious but I will never be able to eat this much. Have you ever froze the ball? I hate for something so good to go to waste. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Stacy, yes it freezes very well!! I love having a few cheese balls in my freezer for whenever I'm feeling snacky or if company stops by. Enjoy!
Stacy McCraw Stanton says
Thank you!!!
Joyce says
This has been my crowd pleaser recipe for years! So easy and tasty! Thanks for this, Sam!
Stephanie Mahler says
Delish! Made it to take with for the holidays, and it also was a hit with the people we were visiting. I expect to make it every year now.
Courtney Moses says
A favorite for the holidays! I love making a vegan cheese board to bring to holiday parties and this one is a staple because it looks as great as it tastes. Perfect combo of sweet, tart, and savory flavors.
Natalie says
This cheese ball is a family favorite during the holidays. We make it to bring to our non-vegan family’s house every year and it always gets eaten up! So tasty and easy to make!
Jackie Stremlau says
Took to a party and no one knew it was Vegan and they all loved it!!
Julie says
This is my favorite "go to" cheese ball. I often change the spices, herbs or nuts based on what is in my refrigerator. My non WFPB friends enjoy it too so it's great for entertaining. Off to make 2 tonight.
Jess @ IDTLC Support says
Fantastic! We're so happy it's your go to!
Stacy McCraw Stanton says
Any recommendations for taking to Halloween party. Cranberries are nice but look more Christmasy. Thanks!
Jess @ It Doesn't Taste Like Chicken says
You could sub grated carrots for the cranberries if you want a Halloween look! Or even some crushed up vegan cheezy crackers.
Patricia says
I didn't have cashews but I had silken tofu so I thought I would try it.
I used the tofu but used the rest of the recipe and followed the instructions. It didn't solidify but it made a cheese spread that is delicious.
I made a toasted cheese cheese sandwich. Yummy
Jess @ IDTLC Support says
That sounds pretty tasty!
Kelly says
I've been making this for years and I can't believe I've never left a comment about how incredible it is!!! This is so tasty - every bite just makes you want more. It is a hit at my holiday gatherings - even though I'm the only vegan, the non-vegans love it and gobble it up!
Bianca says
This recipe is always a winner! Non-vegans have asked me for the recipe a few times... and they actually make it now!
Jess @ IDTLC Support says
Wow, that's terrific!
Ode says
Can you use cashew puree? If so, it's the same weight as cashews
Sam Turnbull says
Do you mean cashew butter? If so then I would not recommend it for this recipe.
Jane says
Have an allergy to coconut. Could I use avocado oil or another oil?
Jess @ IDTLC Support says
You can use an alternative, however, it will be more of a spread as it won't set the same way it does with coconut oil.
Kristine says
How far in advance can this be made and should it be stored in the fridge or freezer when made in advance?
Jess @ IDTLC Support says
You could make it 3-5 days in advance and store in the fridge.
Rachel Keyte says
this looks amazing! do you think I could sub out the cashews for almonds? my niece is allergic to most nuts but can have almonds
Sharon says
I, too, have a nut allergy in the family. I haven't tried it with this recipe, but I've had the best luck substituting pepitas when a recipe calls for cashews. They're just creamier when blended and have the most similar taste/texture profile
Donna says
Hi Sam
I want to try this recipe
Looks amazing
Instead of the raw garlic could I add roasted garlic instead and how many would you use
We’re not eating raw garlic these days as it gives us an upset tummy
Cooked garlic is ok so far
Thanks so much for your recipes and your time
Jess @ IDTLC Support says
Yes roasted garlic should be quite fine! As much as your heart desires! (or at least 2-3 cloves worth)