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vegan cheeseball covered in chopped pecans and served with Ritz crackers

Vegan Cheese Ball

  • Author: Brita Britnell
  • Total Time: 15 minutes
  • Yield: 1 cheeseball 1x
  • Diet: Vegan


This easy and delicious vegan cheese ball is a show stopping appetizer for your next party or holiday gathering!


  • 1 cup of cashews soaked overnight (at least 4 hours) (or see notes for quick soaking)*
  • 4-oz of vegan cream cheese (softened)
  • ¼ cup of nutritional yeast
  • 1 ½ tablespoons of olive oil
  • 13 tablespoons of water (start with 1 tbs and go from there- directions below)
  • 1 teaspoon of soy sauce
  • ½ teaspoon of dried dill
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • ½ teaspoon of black pepper
  • ¼ teaspoon of salt
  • For topping:

  • ¼ cup of fresh parsley, finely chopped
  • ¼ cup of pecans chopped
  • Vegan bacon, cooked and finely chopped OPTIONAL*


  1. In the base of a blender or food processor, combine the soaked (and drained) cashews, cream cheese, nutritional yeast, olive oil, soy sauce, dill, garlic powder, onion powder, salt + pepper. Add in the water starting with just 1 tablespoon and add a little more if your mixture becomes too thick to properly blend.
  2. Blend until smooth, stopping to scrape down the sides as needed, and little to no grains of the cashews are visible (see video for reference). Add more water, ½ tablespoon at a time, if your mixture gets too thick to properly blend.
  3. Pour the cashew mixture into the center of a cheesecloth (or other lint free towel) and wrap it tightly into a ball. Place in a bowl and let sit for 4 hours or preferably overnight. There won’t be any excess liquid leftover in the bowl but the towel will help to really absorb moisture.
  4. Before serving, combine the parsley and the pecans (+ the bacon if using) in a shallow bowl and set aside.
  5. Unwrap the cloth and remove the cheese mixture. A decent bit may stick to the towel but you can use a spatula to scrap it all off. TIP: this is best done with slightly wet hands as the cheese will be less likely to stick. Roll the cheese into a ball and place it into the bowl with the pecan and parsley mixture. Using a spoon, pour the pecan mixture all over the ball and lightly press it into the cheeseball with your hands. Continue until the ball is fully covered.
  6. Store in the fridge until ready to serve. If you want to firm it up a bit, you can put it in the freezer for about an hour and then back in the fridge. Serve with crackers and enjoy!


* you can quick soak your cashews by covering them in a pot with water and bring to a boil. Let boil for a few minutes and then take off of the heat. Let sit for 15 minutes. Drain and rinse.

* if using the vegan bacon, sub out 2 tablespoons of the pecans for 2 tablespoons of the bacon bits

*TO STORE THE CHEESEBALL: place on a plate and cover tightly with Saran wrap. You can also place it in an airtight container. Store in the fridge for up to 5 days.

You can very easily make this ahead of time as desired but I recommend waiting to add the pecan mixture topping until you’re ready to serve it.


  • Prep Time: 15 minutes
  • Category: Appetizer
  • Cuisine: American


  • Serving Size:
  • Calories: 353
  • Sugar: 3.2 g
  • Sodium: 191.5 mg
  • Fat: 29.9 g
  • Carbohydrates: 15.1 g
  • Protein: 10.1 g
  • Cholesterol: 19.1 mg

Keywords: vegan appetizers, vegan cheese ball, easy cheese ball