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Everything Bagel Vegan Cheese Ball – 10 Minute – No soaking, straining

December 22, 2017 By Richa 43 Comments

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Everything bagel Seasoning Vegan Cheese Ball. No soaking, blending, straining needed! 10 minute vegan cheese ball. Gluten-free. Can be soy-free

Everything bagel Seasoning Vegan Cheese Ball. No soaking, blending, straining needed! 10 minute vegan cheese ball. Gluten-free. Can be soy-free #vegan #cheese #veganricha | VeganRicha.com

Cheesy Balls and dips are always popular at potlucks and events. But most recipes need a blender or processor, lots of wait time, straining and handling. You dont need to do any of that with this cheese ball. It takes just 5 minutes to put together, 35 mins to bake and its ready to serve!

Put the almond flour, spices, flavor ingredients in a bowl, mix well to combine, knead for a minute to combine and bring together, done! Roll it in everything bagel seasoning or other spices or seeds /crushed nuts, and bake at low heat. Cool and serve with veggies and crackers. Easy as that. Perfect to start up the Holiday Dinner. Happy Holidays Everyone!

Everything bagel Seasoning Vegan Cheese Ball. No soaking, blending, straining needed! 10 minute vegan cheese ball. Gluten-free. Can be soy-free #vegan #cheese #veganricha | VeganRicha.com

This ball can be crumbled up and used as parmesan. The flavor keeps developing as it sits. Add herbs of choice and to make herbed cheese ball. Everything bagel seasoning works well over this cheese, see recipe notes to make your own seasoning.  While you are here, check out the 3 book giveaway on Instagram

More apps from the blog to take to the potluck dinner

  • Pizza dip with herbed mushrooms, cashew mozzarella cream and veggies. 
  • Thai Dip with peanut butter sauce, peppers, sprouts
  • Jalapeno Popper dip – Creamy and super popular
  • Vegan Cheddar Cheese Ball – nut-free
  • 11 Vegan Cheese Balls

Entree Ideas for Holiday dinners, see here. 

 Everything bagel Seasoning Vegan Cheese Ball. No soaking, blending, straining needed! 10 minute vegan cheese ball. Gluten-free. Can be soy-free #vegan #cheese #veganricha | VeganRicha.com

Amazing, delicious, easy and versatile. Use it instead of feta over pizza or salad! This cheese idea is inspired by elements from Ricki’s Feta and Sophia’s Cashew parm. 

If you make this recipe, do let me know how it turned out. Tag me on Instagram #veganricha. 

Everything bagel Seasoning Vegan Cheese Ball. No soaking, blending, straining needed! 10 minute vegan cheese ball. Gluten-free. Can be soy-free #vegan #cheese #veganricha | VeganRicha.com

Everything bagel Seasoning Vegan Cheese Ball. No soaking, blending, straining needed! 10 minute vegan cheese ball. Gluten-free. Can be soy-free #vegan #cheese #veganricha | VeganRicha.com
Print Recipe
4.92 from 12 votes

Everything Bagel Vegan Cheese Ball - 10 Minute

Everything bagel Seasoning Vegan Cheese Ball. No soaking, blending, straining needed! 10 minute vegan cheese ball. Gluten-free. Can be soy-free
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Appetizer
Cuisine: Gluten-free, Vegan
Servings: 4
Calories: 185kcal

Ingredients

  • 1 cup (112 g) almond flour , super fine if possible
  • 1/2 tsp (0.5 tsp) salt
  • 2 tsp nutritional yeast
  • 1/8 tsp (0.13 tsp) dried sage
  • 1/4 tsp (0.25 tsp) dried thyme
  • 1/4 tsp (0.25 tsp) garlic powder
  • 1/4 tsp (0.25 tsp) onion powder
  • generous dash of black pepper
  • 1 clove of garlic minced or crushed
  • 2 to 3 tsp lime juice
  • 1 tbsp unsweetened non dairy yogurt or use water starting with 2 tsp
  • 2 tsp extra virgin olive oil
  • 1/2 tsp (0.5 tsp) miso , white mellow miso or use chickpea miso to make soyfree
  • 1 tbsp or more everything bagel seasoning ,(see note to make your own)

Instructions

  • Add all the dry ingredient to a bowl (almond flour to black pepper) and mix well.
  • Add the rest of the ingredients except bagel seasoning and mix well. Get your hands in there to press and knead into a dough. Taste and add more lime juice if needed. If the mixture is too crumbly, add a few drops of water or non-dairy yogurt at a time and press and knead to make a ball.. (add more moisture for creamier cheeseball)
  • Brush oil or aquafaba. Roll into everything bagel seasoning or sprinkle some on the ball and pat. Or use a different coating of choice or no coating.
  • Bake at 200 degrees F for 35 to 40 mins. Cool for 10 minutes before serving. Or refrigerate for a few hours for flavor to develop more and serve when needed at room temp. The ball can be stored refrigerated in a closed container for upto 4 days. 

Notes

Quick Everything Bagel Seasoning: Mix 1 tbsp sesame seeds(white or a mix of white and black), 1 tbsp poppy seeds, 2 tsp onion flakes and a pinch of salt
 
Variation: Add some fresh dill, or smoked paprika and chopped jalapeno to the cheese for flavor variations.
 
To make into a dip: Add 1 tbsp more non dairy yogurt and some water until it is a creamy consistency. Then bake for 25 to 30 minutes and serve. 
 
Nutrition is 1 of 4 serves

Nutrition

Nutrition Facts
Everything Bagel Vegan Cheese Ball - 10 Minute
Amount Per Serving
Calories 185 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 1g6%
Sodium 319mg14%
Potassium 20mg1%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 1g1%
Protein 6g12%
Vitamin C 0.7mg1%
Calcium 59mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Everything bagel Seasoning Vegan Cheese Ball. No soaking, blending, straining needed! 10 minute vegan cheese ball. Gluten-free. Can be soy-free #vegan #cheese #veganricha | VeganRicha.com

Filed Under: Appetizer Recipes, Cheese Vegan Recipes, holiday, Vegan Thanksgiving Recipes Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Hannah says

    December 22, 2017 at 6:07 am

    5 stars
    Richa! This recipe is pure magic. I never thought about starting a cheese with almond flour but it makes so much sense, and cuts down the work and time involved in a massive way. I’m seriously making this ASAP.

    Reply
    • Richa says

      December 22, 2017 at 12:05 pm

      Its a product of me being lazy 😉 I just didnt want to soak and strain after all the blending :). And then when i tasted it, i was like, why have i been doing all that blending and straining!

      Reply
  2. Sophia says

    December 22, 2017 at 2:27 pm

    5 stars
    Not sure why blending and straining were ever thought necessary, vegan cheese is so much easier than that as you saw from my Parmesan! This sounds absolutely delicious, thanks so much for mentioning me as inspiration! Happy holidays sweet friend!

    Reply
    • Richa says

      December 22, 2017 at 5:23 pm

      I know right. too much handling and planning 🙂 Happy Holidays to you and yours too!

      Reply
  3. Caitlin says

    December 22, 2017 at 5:21 pm

    5 stars
    I just turned to a vegan diet a month ago and your recipes have made my transition so much easier and yummy! Thank you!

    Reply
    • Richa says

      December 22, 2017 at 5:23 pm

      Thats awesome that you transitioned to a vegan diet! Good luck! I am so glad to be of help!

      Reply
  4. Ricki says

    December 22, 2017 at 5:53 pm

    This looks just amazing–and so easy!! I can’t wait to try it. On the holiday menu for sure! Thrilled that the feta was part of the inspiration. Hope you guys have a great holiday! xo

    Reply
  5. Sophia says

    December 23, 2017 at 4:01 am

    Can I use chickpea flour instead? Can’t wait to try this recipe out!

    Reply
    • Richa says

      December 23, 2017 at 10:48 am

      not in this recipe as it would need to be cooked differently. See this one that uses chickpea flour https://www.veganricha.com/2015/10/vegan-cheese-ball-cheddar-cheese-ball.html

      Reply
  6. Stephanie says

    December 23, 2017 at 1:34 pm

    What can I use instead of miso (no soy products)

    Reply
    • Richa says

      December 23, 2017 at 6:10 pm

      chickpea miso is soyfree miso. If you can’t find it, use more nutritional yeast to taste.

      Reply
  7. gloria of Veghead, Etc. says

    December 23, 2017 at 2:34 pm

    This recipe sounds great. But as I was reading through it, I realized I’m not sure when to add the miso? I love miso, and I don’t want to leave it out.

    Thanks so much for all of your creative and delicious recipes. You are a true inspiration.
    -gloria

    Reply
    • Richa says

      December 23, 2017 at 6:09 pm

      with the wet ingredients. It gets mixed in while you are kneading.

      Reply
  8. Gina says

    December 23, 2017 at 2:52 pm

    Awesome recipe Richa! 🙂
    Do you think I can sub sunflower seeds to make it nutfree?

    Reply
    • Richa says

      December 23, 2017 at 6:12 pm

      I havent tried them, but they might work. Powder them and try with 1-2 tbsp to test first.

      Reply
  9. Jessi says

    December 26, 2017 at 5:41 pm

    Amazing flavor! I think it works even better as a crumbly parmesan substitute than a cracker spread.

    Reply
    • Richa says

      December 26, 2017 at 7:36 pm

      It totally does. The cheese softer and cohesive depending on the almond flour, moisture content and kneading. However the texture, it tastes great!

      Reply
  10. JdW says

    December 26, 2017 at 6:58 pm

    5 stars
    This was delicious! I made this today (doubled the miso and the garlic) and instead of onion flakes I used dried shallots. I baked it in my dehydrator for about 6 hours (then refrigerated it). The cheese ball was a big hit with my non-vegan guests. Thanks for your brilliant ideas!

    Reply
    • Richa says

      December 26, 2017 at 7:32 pm

      Awesome!

      Reply
  11. Marissa says

    January 3, 2018 at 7:42 pm

    5 stars
    Delicious! Gets better over time for sure. Wonderful substitute for dairy cheese. Haven’t had cheese and crackers for so long!

    Reply
    • Richa says

      January 3, 2018 at 9:26 pm

      Awesome!

      Reply
  12. Charlene says

    January 4, 2018 at 6:26 am

    5 stars
    This looks amazing! Your recipes are the best out there!! can I use coconut flour instead of almond flour in this recipe? Thank you!

    Reply
    • Richa says

      January 4, 2018 at 10:26 am

      No unfortunately. Coconut flour is very different kind of flour. it needs 10 times the moisture and will just crumble in sawdust, it also tastes very different . it is not a good substitute to use in most recipes and needs a recipe developed for coconut flour

      Reply
  13. Melissa says

    January 5, 2018 at 10:01 am

    5 stars
    I made this for my 8 yo daughter who is allergic to dairy yesterday. She loved it and she would have eaten the whole thing in one sitting if I hadn’t stopped her. Thanks so much! Your recipes make my life so much easier.

    Reply
    • Richa says

      January 5, 2018 at 10:55 am

      Thats so awesome!!

      Reply
  14. Katie says

    January 17, 2018 at 6:43 am

    I can’t tell you how excited I am to try this recipe! Do you know if there is a good substitute for the nutritional yeast? I don’t do well with yeasts and many plant based recipes recommend it. Any suggestion is greatly appreciated!

    Reply
    • Richa says

      January 17, 2018 at 11:05 am

      Add more miso and ground mustard. that should add a good cheesy profile. You can taste before baking since everything is edible in the mix.

      Reply
  15. Jo says

    January 21, 2018 at 5:09 pm

    5 stars
    Just made this for dinner tonight – the family slowed down eating it once I told them it was 650 calories 😉 but it was still gone in no time. We need to come up with our own vegan titles for our mock cheese and else. This “fill in the name” was very tasty and I can see it going well with a cracker, but if I would call it “cheese” for an omnivore I would have to face heavy criticism.
    Thank you for the recipe, we will be making this again, and next time we will let it sit, to develop the flavor.

    Reply
    • Richa says

      January 21, 2018 at 7:43 pm

      Thats true. Right now everyone searches for vegan “cheese” or whatever vegan something. Until there is a consensus, its hard to come up with my own name else no one will find these amazing recipes!

      Reply
  16. jess says

    March 11, 2018 at 9:16 pm

    is baking required?

    Reply
    • Richa says

      March 12, 2018 at 12:31 am

      you can leave the mixture as is in the fridge to chill for a few hours and it will set. I like the baked version as the flavors meld and get stronger.

      Reply
  17. Miss says

    March 30, 2018 at 4:37 pm

    4 stars
    Hi Richa! I just wanted to let you know my very Western Doctor went Vegan about 3 years ago and he’s a changed doctor. He is so much more in tune with food as healer. I went to see him for some inflammation I was having about a month ago and he recommended you to me (I’m vegetarian). Well I’m now into a month off of all dairy and my inflammation is all but gone, but I really do miss cheese. Thanks for sharing this and all your wonderful recipes!

    Reply
  18. Bc says

    April 26, 2018 at 3:23 pm

    5 stars
    Taste amazing!! Thanks for the recipe !!!

    Reply
  19. Nina Javez says

    December 10, 2018 at 10:40 am

    5 stars
    I tried the vegan yogurt variation to make it more of a dip and it turned out AMAZING! Thank you as always for your amazing recipe!

    Reply
    • Richa says

      December 10, 2018 at 6:44 pm

      awesome!

      Reply
  20. DeDe says

    February 3, 2019 at 8:39 pm

    5 stars
    I’m not sure if I need to add the oil in, or just use it to brush on before rolling in seasoning. Please advise. Can’t wait to try this!

    Reply
    • Richa says

      February 4, 2019 at 12:21 am

      it gets added in. Use more for brushing. it will barely be a few drops to brush the ball as its a small ball

      Reply
  21. Val says

    July 13, 2019 at 8:35 am

    Loved it! I didn’t have vegan yogurt so I used aquafaba instead and it turned out great! I spread it on toasts and top it with salad and avocado for a delicious dinner 🙂

    Reply
    • Richa says

      July 13, 2019 at 11:04 am

      wesome!

      Reply
  22. Nadia Fisher says

    December 31, 2019 at 6:14 am

    Hi! I don’t have almond flour. What can be used instead?

    Reply
    • Richa says

      December 31, 2019 at 11:39 am

      you can make your own almond flour or cashew flour in a blender or food processor and use that. Pulse to make a fine meal and use

      Reply
  23. Ge says

    February 12, 2021 at 4:29 pm

    Hi!! Does it freeze?

    Reply
    • Vegan Richa Support says

      February 13, 2021 at 6:59 pm

      it’s possible & will change the texture a little bit. You could freeze the dough without baking it.

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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