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    60-Minute Recipes (But totally worth it!) » Cranberry Rosemary Vegan Cheese Ball

    Published: Dec 11, 2017 · Updated: Feb 27, 2019

    Cranberry Rosemary Vegan Cheese Ball

    Jump to Recipe Jump to Video

    This cranberry rosemary vegan cheese ball is a great make-ahead appetizer for festive occasions or any old day of the week! Deliciously sweet and savoury, super easy to make and great served with crackers, fruit of veggies, this vegan cheese ball will be a great addition to your holiday table!

    This cranberry rosemary vegan cheese ball is a great make-ahead appetizer for festive occasions or any old day of the week! Deliciously sweet and savoury, super easy to make and great served with crackers, fruit of veggies, this vegan cheese ball will be a great addition to your holiday table!

    So I apologize in advance for this cashew-heavy recipe. Seeing as how I was just complaining in my vegan clam chowder recipe about the rising price of cashews and trying to economize, here I am with a recipe calling for one whole cup of cashews! Sorry!

    But let me tell you that this cranberry rosemary vegan cheese ball is worth it (plus it’s the holidays and we want to serve awesome vegan food to all the omnis so we can stretch the budget a bit!).

    So vegan cheese balls aren’t a new thing. There are a bajillion recipes on the internet and you may have already tried one yourself. I was always sceptical about how good they could be until I tried the one from the new Fuss-Free Vegan cookbook.

    This post contains affiliate links which help offset the cost of running this blog with no additional cost to you.

    This cranberry rosemary vegan cheese ball is a great make-ahead appetizer for festive occasions or any old day of the week! Deliciously sweet and savoury, super easy to make and great served with crackers, fruit of veggies, this vegan cheese ball will be a great addition to your holiday table!

    That one was jalapeño cheddar and omg, it was so addictive! That’s when I realize how adaptable vegan cheese balls are. Once you’ve made a basic cashew base seasoned with nutritional yeast, garlic, salt and lemon juice, you can add whatever other spices, herbs and flavourings you want to it.

    I don’t have too many holiday recipes on the blog yet besides these vegan mint chocolate truffles so I wanted to make a festive vegan cheese ball for those of you who are still looking for ideas for this holiday season.

    Cranberries, chives, rosemary and walnuts make this vegan cheese ball both colourful and tasty! If you don’t like/have rosemary, you can use your favourite herb. Same with walnuts, you can swap them for pecans or hazelnuts if you want.

    This cranberry rosemary vegan cheese ball is a great make-ahead appetizer for festive occasions or any old day of the week! Deliciously sweet and savoury, super easy to make and great served with crackers, fruit of veggies, this vegan cheese ball will be a great addition to your holiday table!

    So once you’ve assembled your ingredients, making you vegan cheese ball is as simple as blending the cashews until creamy, adding the flavour ingredients and transferring the mixture to a plastic wrap-lined bowl.

    Mold it into a ball shape and pop it in the fridge to solidify. If you’re in a hurry you can also put it in the freezer (just be careful not to freeze it!). Just before serving roll it in the ground nuts and you’re ready to go! This cranberry rosemary vegan cheese ball is great served with your favourite crackers, fresh or pickled vegetables, fruit and olives. Just try not to eat the whole thing yourself!

    Wanna see how easy it is to make this vegan cheese ball? Watch the video and share it on Facebook:

    This cranberry rosemary vegan cheese ball is a great make-ahead appetizer for festive occasions or any old day of the week! Deliciously sweet and savoury, super easy to make and great served with crackers, fruit of veggies, this vegan cheese ball will be a great addition to your holiday table!

    Cranberry Rosemary Vegan Cheese Ball

    This cranberry rosemary vegan cheese ball is a great make-ahead appetizer for festive occasions or any old day of the week! Deliciously sweet and savoury, super easy to make and great served with crackers, fruit of veggies, this vegan cheese ball will be a great addition to your holiday table!
    4.50 from 2 votes
    Print Pin Recipe Rate
    Course: Appetizer
    Cuisine: American
    Total Price: $6.60
    Price per Serving: $0.83
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Chilling time: 2 hours
    Total Time: 25 minutes
    Servings: 8
    Prevent your screen from going dark

    Ingredients

    • 1 cup (150 grams) raw cashews soaked overnight or in hot water for at least 15 minutes - $3.20
    • 2 tablespoons nutritional yeast - $0.08
    • 2 tablespoons lemon juice - $0.11
    • 2 tablespoons coconut oil melted - $0.48
    • 1 tablespoon white miso paste - $0.22
    • 1 clove of garlic - $0.08
    • ¼ teaspoon salt - $0.01
    • 2 tablespoons chopped fresh rosemary - $0.30
    • 2 tablespoons chopped chives - $0.58
    • 3 tablespoons roughly chopped dried cranberries - $0.24
    • ¼ cup (30 grams) roughly chopped walnuts - $0.49

    Instructions

    • Place the cashews, nutritional yeast, lemon juice, coconut oil, miso paste, garlic and salt in a small food processor and blend until smooth.
    • Add the rosemary, chives and cranberries and pulse a couple of times to combine.
    • Transfer the mixture to a small bowl you’ve lined with plastic wrap, leaving quite a bit of overhang on the plastic wrap to fold it up over the top of the ball. Twist the plastic wrap to form the cheese into more or less a ball shape and put it into the fridge for a couple of hours or the freezer for an hour, or until it’s firm.
    • Just before you’re ready to serve, toast the chopped walnuts in a pan over medium heat, stirring frequently, until they smell wonderful and taste nutty – about 10 minutes. Blitz them in a food processor until finely ground and then transfer them to a plate.
    • Remove your cheese ball from the fridge, reshape it into a ball if necessary, and remove the plastic wrap. Roll it in the crushed walnuts to cover (I like to hold the ball between two spoons while I do this to help keep the shape and not get so messy!).
    • Serve with crackers, fresh or pickled vegetables and/or fruit slices.

    Notes

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    Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

    Recipe adapted from Fuss-Free Vegan

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    « Vegan Mint Chocolate Truffles
    Vegan Jambalaya »

    Reader Interactions

    Comments

    1. Stephanie says

      December 13, 2017 at 7:12 pm

      Love that you have the costs listed! Are these prices from Amazon? So helpful!!!

      Reply
      • Melissa says

        December 18, 2017 at 1:01 pm

        The prices are calculated from my supermarket receipts so it'll be a bit different for you depending on where you live.

        Reply
    2. Stefanie says

      December 20, 2017 at 4:43 pm

      Will this still be good the next day if refrigerated? I was hoping to make a couple on Sunday to take to family on Christmas!

      Reply
      • Melissa says

        December 20, 2017 at 11:49 pm

        Sure!

        Reply
    3. Maxine says

      December 24, 2017 at 4:41 am

      I don't like using coconut oil. Can I sub it or leave it out all together? Thanks.

      Reply
      • Melissa says

        January 09, 2018 at 12:42 pm

        The coconut oil is what holds the ball together. I don't know of a substitute.

        Reply
    4. Madisson says

      December 24, 2017 at 4:39 pm

      Is there a substitute for the miso paste?

      Reply
      • Michelle says

        January 24, 2019 at 12:18 pm

        I have the same question, so I did a quick google and found this:
        https://thestonesoup.com/blog/best-substitutes-miso-paste/
        I can’t vouch for how effective any of these substitutes would be though as I have only just found this recipe. Hope this helps.

        Reply
    5. Anne says

      December 02, 2018 at 4:57 pm

      this looks delicious. Is there a way not to use the plastic wrap - I understand it is to maintain the shape. But I am trying to get away from using plastic

      Reply
      • Melissa says

        January 02, 2019 at 10:46 am

        Good question. A thin fabric like cheese cloth or something similar would probably work.

        Reply
    6. Linda says

      January 18, 2020 at 2:50 pm

      Looking forward to trying this but I’m not a fan of rosemary. Are there any other herbs you’d recommend? Maybe thyme?

      Reply
      • Melissa says

        January 24, 2020 at 2:58 pm

        Sure, you can use thyme.

        Reply

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