Don't worry! No ads will print out.
Scan the QR code to find this recipe on my site, if you have any questions. Also leave a review! Those 5⭐️ reviews help people find my recipes. →
Vegan Cheese Ball Recipe
Ingredients
- 1 8 oz package vegan cream cheese
- 2 teaspoons herbes de Provence
- ⅓ cup dried cranberries
- salt and black pepper to taste
- ½ cup sliced almonds see note for nut-free
Instructions
- In a medium-sized bowl, soften the cream cheese by mashing it with your fork a bit. Add the herbes de Provence, cranberries, and a little salt and pepper to the cream cheese. Mix well. Taste, and add more salt and pepper, if needed. (Different brands of cream cheese will need more or less seasoning.)
- Grab your prettiest dinner plate. With clean hands scoop up the cream cheese mixture and form it into a hemisphere shape in the center of the plate. Pour on the almonds, then use your hands to cover the whole outside with the almond slices.
- Use a clean kitchen towel to clean up the plate around the cheese ball, then chill until you're ready to serve. This cheese ball tastes best if you can chill for at least 15-20 minutes. Up to an hour or more is even better! But you can serve it immediately, too.
Notes
You can make this recipe a day or two ahead of time. Just shape it on a piece of parchment paper, and store in an airtight container in the fridge. To serve, pull out the cheese ball, remove the paper, and you are good to go.
Leftovers will keep for 3-5 days in the fridge. Remember that the days start the day you make it, not the day you serve it.
For nut-free, use seasoned, toasted panko breadcrumbs in place of the almonds.
Servings 8
Nutrition
Calories: 143kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 110mg | Potassium: 152mg | Fiber: 5g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg
