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Vegan Cashew Cheese Ball (Garlic and Herb)

This vegan cheese ball is so flavourful and the perfect party appetizer. It is gluten-free and oil-free, and contains a variety of delicious herbs.
Prep Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: plant-based, Vegan
Keyword: cashew cheese ball, garlic and herb cheese ball, vegan cheese ball
Servings: 10
Author: Bree Sheree

Equipment

  • Food processor

Ingredients

  • 2 cups cashews
  • 3 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • 3 tablespoons water
  • ½ cup chopped yellow onion
  • 2 tablespoons chopped green onion
  • 1 tablespoon Italian seasoning
  • ½ tablespoon dried dill weed
  • ¼ - ½ cup chopped nuts (I mix almonds and pecans)

Instructions

  • Soak your cashews to soften them before blending. A quick method is to boil them on the stove top for 15 minutes, or get the water boiling, then pour it over the cashews in a bowl and place an upside down plate on top to seal the heat and let it sit for 15 minutes.
  • Once your cashews are softened, drain the water and add the cashews to your food processor. Add all remaining ingredients as well, except for the Italian seasoning, dill weed, and chopped nuts.
  • Blend until everything is evenly incorporated and the cashews are blended and smooth.
  • Add the Italian seasoning and dill weed and pulse a few times or mix them in by hand with a spoon. This is to prevent the entire cheese ball from becoming green.
  • Scoop the cheese ball onto some plastic wrap or a cheese cloth and wrap it up into a ball. Tie the top and place it in a bowl so it holds it’s shape. Set in the fridge for at least 3-4 hours.
  • Once the cheese ball has firmed up, roll it in chopped nuts. I use a mix of almonds and pecans, very finely chopped. If you want a thicker coating of nuts, you can use more.

Notes

Refrigerate the cheese ball for about 4 hours. It should be fine with a slightly shorter refrigeration time, but it won’t be as firm.
Feel free to use more than ¼ cup of chopped nuts. Many people like ½ cup, but I prefer a thinner layer, especially since this cheese ball is already made with plenty of cashews.
You can save this vegan cheese ball wrapped in the fridge for a few days.