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This Stuffing Flavored vegan Cheeseball recipe is the perfect addition to your vegan charcuterie board. It takes only 5 minutes to make this vegan cheese ball recipe. No need to soak nuts or blend them. This one is a winner!
Holiday Season is Charcuterie Board Season! Over the years I have accumulated a whole bunch of vegan cheese recipes like my Everything Bagel Vegan Cheese Ball or my Nutfree Cheddar Cheese Ball recipe.
Here’s another recipe that I recommend to all those of you who are really short on time and need their holiday recipes to literally make themselves!
This vegan cheese ball recipe requires no soaking and blending of nuts. All ingredients are already powdered so all you need to do is to stir all ingredients together, form the balls, roll them in a stuffing-flavored coating and quickly heat the cheese balls to marry the flavors.
I LOVE that I don’t have to wait for the cheese to set for hours! You can whip these up spontanously whenever guests are showing up without much notice.
I don’t know about you but I LOVE my cheese balls to have some sort of contrasting texture – be it chopped nuts or dried fruits or a breading or coating of sorts. Here, we coat our cheese balls in a mix of breadcrumbs and stuffing seasonings before baking everything until warmed through. We’re not looking to melt anything , the heating is more meant to help bring the flavors together.
More recipes for your vegan charcuterie board:
- Spinach Pinwheels with Cream Cheese
- Chickpea flour Pepperoni
- Everything Bagel Crackers; 4 Ingredients only
- Tomato Chutney
- Tortilla pinwheels
Stuffing Flavored Cheeseball
Ingredients
- 1 cup blanched almond flour
- 1/2 teaspoon salt
- 2 teaspoons nutritional yeast
For the spices and herbs:
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon celery seeds, or use 1/4 teaspoon celery salt
- 1/4 teaspoon dried ground sage
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried rosemary
- Pinch of ground black pepper
For the wet ingredients:
- 2 teaspoons lime juice
- 1 teaspoon yellow miso or use chickpea miso for Soyfree
- 2 tablespoons non-dairy yogurt or thick non-dairy cream, (the yogurt adds deeper cheesy flavor)
- 1 teaspoon olive oil, , see note for oilfree
For the cheeseball coating:
- 1/4 teaspoon coarse sea salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon sage
- 1/4 teaspoon thyme
- 1 tablespoon breadcrumbs,, optional
- 2-3 teaspoons olive oil, or more as needed
Instructions
- Make the cheeseball: In a bowl add the almond flour, salt and nutritional yeast. In a mortar and pestle add all the spices and herbs and crush them up. This step is optional but it results in a much flavorful cheeseball if you crush the herbs and celery seeds together.
- Add the spices to the almond flour mixture and mix really well. Then in a small bowl mix the miso, lime juice and yogurt really. Press and mix so miso mixes in. Add it to the almond flour mixture and mix until you have a sticky dough. Let the dough sit for a few minutes.
- In the meantime line the baking dish. I like to use a small ceramic baking dish and line it with parchment paper.
- Prep the coating: Mix all the cheeseball coating ingredients, except the olive oil, in a shallow bowl or a plate. Spread really well and set aside.
- Oil your hands really well and pick up the almond flour mixture and shape into a ball. Roll the ball in the coating mixture and coat really well.
- Place the ball on the prepared baking dish and drizzle it with a little bit of olive oil. Then bake it in a preheated 250ºF oven for 15-18 minutes. The ball just needs to get heated through so the flavors will meld a little bit.
- Remove the “cheese” ball from the oven and drizzle it with some more olive oil and top with some chopped green onion. Serve with crackers, garlic bread, figs, carrots or more.
- For variation, coat the cheeseball with crushed pecans and chopped dried cranberries to make it festive!Store in the fridge for upto 5 days. Let it come to room temperature or warm in the oven for 5 mins before serving
Video
Notes
- This is a great spreadable cheese. You can also use it to make sandwiches or add to pastas.
- gluten-free, just omit the breadcrumbs and coat with just the herbs and spices.
- soy-free, use chickpea miso instead of the yellow miso.
- oil free, omit the oil. Use water or thinner out non dairy yogurt to cost the ball to help the spices stick
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- almond flour forms the base of this cheese ball recipe
- for the cheesy flavor, we add nutritional yeast and miso paste
- For the spices and herbs, I like a blend of onion and garlic powder, celery seeds, dried sage, thyme, rosemary
and black pepper - lime juice, olive oil, and non-dairy yogurt are added for the perfect mix of freshness, richness, and tanginess and to bring the dry ingredients together
- For the cheeseball coating, we blend coarse sea salt, black pepper, sage and thyme with some breadcrumbs
Tips:
- This is a great spreadable cheese. You can also use it to make sandwiches or reserve it and use add to pastas.
- To make it gluten-free, just omit the breadcrumbs and coat with just the herbs and spices.
- To make it soy-free, use chickpea miso instead of the yellow miso.
- To make it oil free, omit the oil. Use water or thinner out non dairy yogurt to cost the ball to help the spices stick
How to make Vegan Cheese Balls
In a bowl add the almond flour, salt and nutritional yeast. In a mortar and pestle add all the spices and herbs and crush them up. This step is optional but it results in a much flavorful cheeseball if you crush the herbs and celery seeds together.
Add the spices to the almond flour mixture and mix really well. Then in a small bowl mix the miso, lime juice and yogurt really.
Add it to the almond flour mixture and mix until you have a sticky dough. Let the dough set for a few minutes.
In the meantime line the baking dish. I like to use a ceramic baking dish and line it with parchment paper.
Mix all the cheeseball coating ingredients, except the olive oil, in a shallow bowl or a plate. Spread really well and set aside.
Oil your hands really well and pick up the almond flour mixture and shape into a ball. Roll through the coating mixture and coat really well.
Place the ball on the prepared baking dish and drizzle it with a little bit of olive oil. Then bake it in a preheated 250ºF oven for 15-18 minutes. The ball just needs to get heated through so the flavors will meld a little bit.
Serve with your favorite kind of cracker, some veggies, grapes, strawberries, or figs and maybe some chutney on the side.
For variation, coat the cheeseball with crushed pecans and chopped dried cranberries to make it festive!
Store in the fridge for upto 5 days. Let it come to room temperature or warm in the oven for 5 mins before serving.
I tried this recipe today. It’s very flavorful but wow it sure is salty. It was so salty I couldn’t eat it on crackers but it’s pretty good on celery. Probably make it again and omit the salt.
Hmm I don’t know why it got so salty. Maybe miso was salty and the extra celery salt added it. Reduce the salt next time.
OMGoodness Richa !!!!. You have done it again.
Your flavours and spices are spot on.
I have your first cookbook and my FAV recipes from you
Your site was my original go to site when I was going plant based.
Thank you soo soo much for ALL the effort you put in to such tasty food – your spices are amazing.
Take good care.
My carnivore husband loved it as well – don’t say Healthy or Vegan in my house – just say APPETIZER that is great with beer!!!!!. lol lol
I am so happy to hear, Wilma! Thank you for your kind comment. 🙂