This Garlic & Herb Dairy-Free Cheese Ball is a flavorful appetizer that your guests are sure to love! It's made with only a few simple ingredients and doesn't take long to prepare.
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Why You'll Love This Recipe
This delicious vegan cheese ball is the perfect appetizer for the holiday season, special occasions, or game day! You can easily serve a crowd with this simple and easy recipe.
Easy
The great thing about this recipe is that there is no cooking required, all you need is a food processor and some plastic wrap!
Allergy Friendly
It's also a great option for anyone with food allergies or dietary restrictions. The base of the recipe is made with vegan cream cheese and raw cashews which means it's gluten-free, vegan, and dairy-free!
Delicious
Don't be fooled by the ingredient list, this cashew cheese ball is packed with flavor and has a soft, creamy texture.
The outside is coated with dried cranberries, chopped pecans, and fresh parsley. It's a beautiful appetizer that is sure to be a crowd pleaser!
🍴Ingredient Notes
- Raw Cashews - To create a thick, cheesy consistency, you'll need raw cashews soaked in boiling water.
- Vegan Cream Cheese - I used the Miyokos Garlic Cream Cheese which adds a delicious flavor to this recipe. Kite Hill also has great vegan products!
- Chopped Parsley - The fresh parsley gives this cheese ball a delicious flavor!
- Seasoning - Because the cream cheese already has a bit of flavor, you'll just need a little salt, garlic powder, and black pepper.
- Dried Cranberries - The dried cranberries add a touch of sweetness and color to the outside of the cheese ball.
- Raw Pecans - For the crunchy outer coating, you'll need roughly chopped raw pecans.
Recipe Variations
- If you use plain cream cheese, you might want to add some freshly roasted garlic or extra garlic powder to the filling. Give it a taste test while it's still in the food processor!
- To give the center a little crunch, fold in pecans or dried cranberries instead of adding them to the top.
- Instead of shaping it into a ball, try making a christmas tree, heart, or football!
🍴Step by Step Instructions
Step 1: Soak Cashews
Start by soaking the cashews in boiling water for one hour.
Step 2: Add Ingredients into Food Processor
Next, drain the water out and add the soaked cashews into a food processor with the garlic powder, parsley, salt, black pepper, and cream cheese.
Step 3: Blend Cheese Ball Mixture
Blend the cheese ball mixture until smooth and creamy. (It will take a couple minutes.) Scrape down the edges as needed with a spatula.
Step 4: Shape Cheese Ball with Plastic Wrap
Then add the cheese mixture into a piece of plastic wrap and shape into a ball. Place in the refrigerator to chill for 4-6 hours or until firm.
Step 5: Press Toppings into Chilled Cheese Ball
Finally, remove the plastic wrap and place on a cutting board or large plate. Press in the chopped pecans, dried cranberries, and freshly chopped parsley. Serve with pretzels, carrot sticks, or gluten-free crackers!
Expert Tips
- Don't worry if the ball shape isn't perfect. You will cover it with nuts and cranberries which will hide any flaws!
- Make sure the cheese ball has set completely in the refrigerator before serving. It should be very firm and easy to remove from the plastic wrap.
- If you don't have plastic wrap, you can try using a tea towel to shape the ball instead.
- Use a spatula to scrape out all of the creamy filling from the food processor.
- If you don't have a food processor, use a high-speed blender to make the filling.
Serving Suggestions
I suggest serving the cheese ball on a wooden charcuterie board or large serving plate with gluten-free crackers, carrot sticks, celery sticks, or gluten-free pretzels. You can also add it to a vegan charcuterie board with all the fixin's!
My favorite gluten-free & grain-free crackers are by the brand Simple Mills. They have a nice crunch and are made with simple ingredients like almond flour! They also have a variety of flavors to choose from.
My favorite gluten-free pretzels are by the brand Savor by Suzie! They are super crunchy and made with simple ingredients.
How to store leftovers
Transfer whatever is left over into an airtight container. Place in the refrigerator for 3-4 days. I would not suggest freezing leftovers.
For leftover crackers or pretzels, store separately in an airtight bag at room temperature.
More appetizer recipes!
After you make this Vegan Cheese Ball, make sure to leave a comment & rate the recipe!
Recipe Card
Garlic & Herb Vegan Cheese Ball Recipe
Equipment
- Plastic Wrap
- Cutting Board or Large Plate
Ingredients
"Cheese" Ball
- 1+½ Cups Raw Cashews
- Vegan Garlic Cream Cheese Any cream cheese will work! I used the brand Miyokos.
- 2 Tablespoons Chopped Parsley
- 1 Teaspoon Salt
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
Toppings
- ½ Cup Dried Cranberries
- ½ Cup Raw Pecans, Chopped
- 1 Tablespoon Chopped Parsley
Instructions
- Start by soaking the cashews in boiling water for one hour.
- Next, drain the water out and add the soaked cashews into a food processor with the garlic powder, parsley, salt, black pepper, and cream cheese.
- Blend the cheese ball mixture until smooth and creamy. (It will take a couple minutes.) Scrape down the edges as needed with a spatula.
- Then add the cheese mixture into a piece of plastic wrap and shape into a ball. Place in the refrigerator to chill for 3-5 hours or until firm.
- Finally, remove the plastic wrap and place on a cutting board or large plate. Press in the chopped pecans, dried cranberries, and freshly chopped parsley. Serve with pretzels, carrot sticks, or gluten-free crackers!
Notes
Expert Tips
- Don't worry if the ball shape isn't perfect. You will cover it with nuts and cranberries which will hide any flaws!
- Make sure the cheese ball has set completely in the refrigerator before serving. It should be very firm and easy to remove from the plastic wrap.
- If you don't have plastic wrap, you can try using a tea towel to shape the ball instead.
- Use a spatula to scrape out all of the creamy filling from the food processor.
- If you don't have a food processor, use a high speed blender to make the filling.
How to Store Leftovers
Transfer whatever is left over into an airtight container. Place in the refrigerator for 3-4 days. I would not suggest freezing leftovers. For leftover crackers or pretzels, store separately in an airtight bag at room temperature. ** See full post for more information and step by step process photos.Nutrition
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