When the holiday parties strike, try this easy vegan cheese ball recipe! Combining smoky flavor with delicious cheddar + rolled in pecans and herbs, you’re sure to wow both vegans and non-vegans. Takes only 10 min to make, and is naturally dairy-free and gluten-free. Just make sure to buy an extra box of crackers!
Need more holiday appetizers and dips? Try serving this simple guacamole, my simple spicy salsa, and this ramen noodle salad. Or, if you want more dairy free cheese recipes, enjoy this yummy cheese sauce recipe, my cashew nacho cheese, and this parmesan sprinkle cheese.
Why this recipe works
At my house, the vegan cheese ball has become a classic staple for the holidays.
It makes its appearance on my table at least once, if not two or three times over the season. On Thanksgiving, it does its job well, keeping hunger at bay during those pre-dinner hours but still satisfying the need for something delicious (but not too filling).
My relationship with the cheese ball started before I became vegan, but even after that, I was determined to still enjoy my big chunk of cheesy goodness. After all, you can take the cheese away from the girl, but you can’t take the girl away from the cheese…or something like that.
And this vegan cheese ball is so good, even those accustomed to dairy will swear by it. Using Daiya brand dairy-free shredded cheddar + cream cheese, this holiday appetizer is sure to please both vegans and non-vegans alike.
The result is a deliciously dairy free cheddar cheese ball blended with herbs and a hint of smoke flavor that’s like heaven with a crunch. Plus, it’s so delicious, no one will know you gave it the least amount of effort possible. And there’s nothing better than receiving all the compliments at the snack table over a dish that you didn’t even have to cook.
Just remember to buy an extra box of crackers, k?
Ingredients + Substitutions
- Dairy free cream cheese. I use Daiya brand.
- Dairy free cheddar cheese shreds. I use Daiya brand, but Violife and So Delicious have excellent vegan cheddar cheese shreds, so any brand will do.
- Dairy free butter. I prefer Earth Balance.
- Hot sauce. I used Texas Pete for this recipe, but Franks or any other hot sauce of choice will work.
- Tamari or soy sauce. Using tamari keeps this cheese ball gluten free!
- Nutritional yeast.
- Mesquite liquid smoke.
- Black pepper.
- Salt. I use Himalayan pink salt.
- Garlic powder.
- Onion powder.
- Pecans. I prefer pecans for this recipe, but you can use walnuts, peanuts, cashews, or any other nut you desire. For a nut-free version, roll your cheese ball in dried fruit or seeds.
- Thyme. Fresh or dried, optional.
- Crackers. I like using accidently vegan rounds.
How to make it
- Combine cream cheese, cheddar shreds, and butter in a medium bowl. With electric mixers, beat on medium until blended well. Add everything else (except the pecans, thyme, and crackers). Mix well until smooth.
- Shape into a “ball” (I use a spoon and shape it in the bowl– no fingers). It doesn’t have to be perfect, as it will harden up in the fridge. Cover and place in fridge for at least 1 hour, although I would recommend 4 or overnight.
- When you’re ready, scoop the ball into your desired serving dish. Using your hands, press the pecans around the cheese-ball, shaping it and covering it with the nuts. Sprinkle on chopped thyme. Serve with vegan crackers, and ENJOY!
Allergy Information & Notes
- This cheese ball is 100% vegan, meaning it is dairy-free, egg-free, and meat-free. It is also naturally gluten-free (when accommodating gluten-free diets, remember to buy gluten-free crackers as well!).
- For a nut-free version, you could always roll your cheese ball in dried fruit and seeds, such as sunflower seeds and cranberries.
- This cheese ball is best made a day ahead of time, but just make sure you make it 6 hours before your holiday party so it has time to set up in the fridge.
Storage
- Refrigerator: This cheese ball will last up to 7 days in the fridge when wrapped well or sealed in an air-tight container. Freezing is not recommended.
More vegan holiday recipes
- Soy Free Vegan Turkey
- Instant Pot Smoky Roasted Carrots
- Vegan Chocolate Chip Cookies
- Easiest Vegan Chocolate Pie
Smoky Vegan Cheese Ball
Ingredients
- 2 (8 oz) packages vegan cream cheese, softened such as Daiya brand
- 2 cups vegan cheddar cheese shreds such as Daiya brand
- ½ cup vegan butter, softened such as Earth Balance brand
- 2 tablespoon hot sauce
- 1 tablespoon tamari sauce
- 1 tablespoon nutritional yeast
- 2 teaspoons mesquite liquid smoke
- 1 teaspoon black pepper
- 1 teaspoon salt I use Himalayan pink salt
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic
- 1 cup chopped pecans
- fresh or dried thyme, optional
- Assortment of vegan crackers
Instructions
- Combine cream cheese, cheddar shreds, and butter in a medium bowl. With electric mixers, beat on medium until blended well. Add everything else (except the pecans, thyme, and crackers). Mix well until smooth.
- Shape into a "ball" (I use a spoon and shape it in the bowl– no fingers). It doesn't have to be perfect, as it will harden up in the fridge. Cover and place in fridge for at least 1 hour, although I would recommend 4-6.
- When you’re ready, scoop the ball into your desired serving dish. Using your hands, press the pecans around the cheese-ball, shaping it and covering it with the nuts. Sprinkle on chopped thyme. Serve with vegan crackers, and ENJOY!
Notes
- I used Daiya brand dairy free cheese, but you can use whatever brand you like. Just keep in mind that the flavor may differ from my cheese ball.
- Make it soy-free by omitting the tamari sauce if need be, or use coconut aminos instead.
- For a nut-free version, you could always roll your cheese ball in dried fruit and seeds, such as sunflower seeds and cranberries.
- When accommodating gluten-free diets, remember to buy gluten-free crackers as well.
- This cheese ball is best made the day before served, but just be sure to make it 6 hours before your holiday party so it has time to set up in the fridge.
- This cheese ball will last up to 7 days in the fridge when wrapped well or sealed in an air-tight container.
Nutrition Information
Thank you for taking the time to invest in your health and happiness!
Michelle L
Oh my! This *was served it at our 11th annual THANKSVEGAN event. We have over three hundred guests per year. When I saw this huge cheese ball on the table I did not try it because I typically don’t use any mock cheese or mock meat. But when my husband came and raving about how fabulous it was, I had to try it. Needless to say I went back to that huge cheeseball probably 7 or 8 times. I will be making one of these for Christmas. I am hooked!
Randi Tisdall
Oh my goodness!! That’s AWESOME!! So glad you and many others got to enjoy it. Thanks so much for sharing your feedback. I hope you have a beautiful and blessed holiday!!
Amber Harrop
This looks amazing – all your recipes do Randi 🙂 Thank you for sharing on I am PInnable
Randi Tisdall
Thank you so much!!!
Mary Ellen @ VNutrition
I’m obsessed with this! I used to love cheeseballs before going vegan and I have always wanted to play around with a vegan recipe but I have yet to do so. I’m so excited you have one all ready for me to try during the holidays!
Thanks so much for linking up with us for Healthy Vegan Fridays! I’m Pinning and sharing!
Randi Tisdall
YESSS!! I love making cheese-balls during the holidays- it always goes SUPER FAST though because it’s so good!