Description
This Easy Vegan Herb Cheese Ball is a creamy, tangy, and flavorful plant-based appetizer made from soaked almonds, cashew cream cheese, and aromatic herbs. Coated in crushed pistachios, chives, and fresh thyme, it’s perfect for parties or a sophisticated snack. Dairy-free, gluten-free, and rich in healthy fats and protein, this cheese ball is simple to prepare and a delightful addition to any appetizer platter.
Ingredients
Scale
Main Ingredients
- 2 cups almonds, soaked (260 g)
- 4 oz cashew cream cheese (115 g)
- 1 tsp garlic powder
- 2 tbsp freshly squeezed lemon juice
- 2 tsp white miso
- ⅓ cup water (80 ml)
- 2 tsp salt
- 2 tbsp nutritional yeast
Coating
- Crushed pistachios
- Chopped chives
- Fresh thyme
Instructions
- Prepare Almond Mixture: Drain the soaked almonds and place them into a food processor. Add water, lemon juice, and cashew cream cheese, then blend everything until smooth. Stop occasionally to scrape down the sides to ensure even blending.
- Add Seasonings: Add white miso, salt, nutritional yeast, and garlic powder to the almond mixture. Process again until a homogeneous, smooth mixture forms.
- Form Cheese Ball: Place a clean cheesecloth or tea towel into a bowl. Gently scoop the vegan cheese mixture into the bowl, gather the cheesecloth sides, and twist the top to shape the cheese ball securely.
- Chill: Place the bowl with the wrapped cheese ball in the refrigerator and let it rest for at least 4 hours or preferably overnight to firm up and develop flavors.
- Prepare Coating: Crush pistachios and combine them with chopped chives and fresh thyme in a separate bowl.
- Coat Cheese Ball: Unfold the cheesecloth and carefully transfer the almond cheese ball into the coating mixture. Roll it gently until evenly coated with pistachios and herbs.
- Serve: Serve immediately with crackers, fresh bread, or on an appetizer platter. The cheese ball can be kept at room temperature for a few hours.
- Storage: Store any leftovers wrapped in foil in the refrigerator for up to 5 days.
Notes
- Use any vegan cream cheese, homemade or store-bought, for this recipe.
- Other coating ideas include pecans, almonds, parsley, and dried cranberries.
- To make the recipe soy-free, substitute classic miso with chickpea miso.
- For a sharper taste, replace lemon juice with white vinegar.
- Nutritional values are calculated without the coating.
Nutrition
- Serving Size: 1/8 of cheese ball (about 70 g)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
