Perfect Homemade Vegan Cheese Ball Recipe
Today we are making a delicious Vegan Cheese Ball Recipe! I’ll be honest – I didn’t know eating balls of cheese like this was a thing. These are quite literally, large balls of cheese. They can sweet or savory, and topped with any mixture you desire. Whose brilliant idea was it to shape their cheese into a sphere to dip their chips in anyways? The first cheese ball dates back to the 1800s. John Leland of Cheshire, Massachusetts, made a cheese ball that weighed 1235 lbs, called The Mammoth Cheese!
Legend continues that the community of Cheshire donated milk from over 900 cows to make enough cheese for this ball. The ball was transported by wagon to the White House to be served to the president to show Sir Leland’s appreciation for the Republican party. The president at the time was Thomas Jefferson! The story then goes that this cheese was displayed there for two years, and served at parties during that time. Afterwards, it was thrown in the Potomac River. A statue that looks like an old cheese press was later made to appreciate this cheese ball, and it’s apparently still in Cheshire!
A Great Party Appetizer
Fast forward to 1944. A column in the Minneapolis Star told food stories of women and their signature hosting dish. One of the entries drew inspiration from the cheese ball. In 2007, comedian Amy Sedaris came on Martha Stewart to show the audience how to make a smoky cheese ball. The versatility of this recipe is what draws the crowds in – you can reshape the ball and keep it for leftovers to reuse, and it can make an appetizer on any occasion. There’s even a book by cook Michelle Buffardi, called Great Balls of Cheese!
If you’re hosting a party, this is the appetizer that your guests will rave about. It’s a 10-minute recipe in the blender, aside from letting it set in the fridge for an hour. Then dip away! Other topping ideas for this include crushed pecans and/or walnuts, chopped cilantro, dried blueberries, pumpkin seeds, sunflower seeds and much more.
Why You’ll Love This Flavorful Vegan Cheese Ball Recipe
Great Party Dip: This is not the usual old dip in a bowl! Bring all your celery sticks, favorite crackers, apple slices, tortilla chips and pretzel bites to dip into this cheese ball. It’s the perfect appetizer, party dip, game day snack, dinner party dish during the holiday season or option on a vegan charcuterie board – AND the cheese doesn’t stick to the roof of your mouth like when you’re eating chips loaded with thick Cheez Whiz dip.
Nut-Free, High-Protein: When it comes to vegan cheese substitutes, nuts such as cashews, macadamia nuts and almonds have been the base of many recipes. This gorgeous vegan cheese ball is nut-free, which avoids common food allergies, but also high protein because the base of this recipe is extra firm tofu! This also avoids what I call “gourmet” vegan items, such as vegan cream cheese to substitute for a dairy-based cream cheese in recipes, so no need to pay the extra cost to buy any cream cheese at all.
Super Quick Recipe: Because this recipe doesn’t use a base of nuts, there’s no need to soak nuts in water overnight. Instead, whiz everything in a high-speed blender in advance. Then store in the fridge to bring to a party later that night or the next day!
Substitutions
Lemon Juice or Apple Cider Vinegar: Try using all apple cider vinegar or all lemon juice if you don’t have one or the other.
Olive Oil: Avocado oil can work as a neutral oil here. I don’t recommend refined coconut oil, because it tends to firm up in colder temperatures. Doing so may cause a change in the texture of the finished product.
Garlic Salt: A mixture of garlic powder and pink salt can be a substitute. Start with a quarter tsp of each, then add to taste as desired.
Tofu: Make sure the tofu is extra-firm or the ball won’t hold! There is no substitution here.
Nutritional Yeast: There is no substitute for this, because nutritional yeast is what gives this recipe a cheesy flavor without dairy cheese in it. This ingredient is usually in health food stores or at some major grocery stores.
Vegan Cheese Ball Recipe Notes
- Although I rolled the ball in more festive colors, try rolling it in chopped pecans, slivered almonds, fresh herbs or nuts of choice!
- To make the ball shape circular without the cheeseball mixture sticking to your hands, dipping your fingers in olive oil as stated in the recipe card below will yield the best results.
- White miso paste can also be common in vegan cheese ball recipes to get a cheesy flavor. Feel free to add a little bit of this!
- To make this a spicy and smoky cheese ball, try adding some liquid smoke, cayenne pepper or smoked paprika!
More Delicious Recipes You’ll Love
If you make this Vegan Cheese Ball Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Cheese Ball Recipe
Equipment
- Blender
Ingredients
- 1 block firm tofu 14 oz block
- ¼ tsp black pepper
- 1 tsp garlic salt
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- dried cranberries, crushed pistachios, chopped parsley for topping
- extra olive oil for dipping fingers in
Instructions
- Blend all the ingredients, except for the toppings, in a blender on high speed until no chunks remain.
- Rub your hands in some of the extra olive oil so the mixture doesn't stick to your hands. Pour it out into a plate and shape it into a ball. This should be the plate you want to serve it in, because it's hard to move once it's settled.
- Add the toppings all over the ball. Using your hands, press each of the toppings all over the ball until they're stuck on.
- Place in the fridge for an hour to harden. Then remove from fridge and serve with pretzels, veggie sticks or other finger foods.
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
