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    Home » Appetizer Recipes

    Vegan Cheese Ball No Nuts Cheddar Cheese Ball

    Published: Oct 25, 2015 · Modified: Oct 26, 2020 by Richa 42 Comments

    Jump to Recipe   Print Recipe

    Easy vegan cheddar cheese ball, No nuts jn these creamy cheesy spreadable cheese! Chickpea flour is the secret ingredients. Glutenfree and delicious.

    Jump to Recipe   

    Vegan Cheese Ball no nuts. Nut-free Cheddar Cheese ball for Halloween. Shape like pumpkin or make a Jack o lantern. | VeganRicha.com #Vegan #Cheese #Recipe #dairyfree #soyfree

    One week to halloween and loads to do. Carve the pumpkins, Setup some decoration, think of costumes for chewie. I am not sure if Chewie will love wearing anything elaborate. Plus he never gets to meet the trick or treating visitors. They get scared of his barking. He is a super friendly dog. But someone coming to his home, ringing the bell, means he will bark at you until you address him name nicely and give him some love. No petting means no tail wags.

    A super easy Cheddar Cheese ball today that you can shape into a pumpkin or any other shape you like or serve as is.  Savory is the game on the blog for halloween. There are hardly any candy recipes on the blog for halloween, but there are tons of pumpkin things (cookies, muffins, cakes) to make.

    This Cheese ball is Nut-free, yup no Cashews! See below to find out what is this cheese made of! Allergen friendly and fabulous! Make some and Pin this post.

    Vegan Cheese Ball No Nuts Cheddar Cheese ball for Halloween. Shape like pumpkin or make a Jack o lantern. | VeganRicha.com #Vegan #Cheese #Recipe #dairyfree #soyfree

    More halloweeny options from the blog

    • Falafel Witch fingers. No sugar!
    • Adorable Ghost Pizzas
    • Mummy Veggie Dogs
    • Pumpkin chocolate chip Spider cookies
    • Extra Sharp Cheddar Holiday Cheeseball by Somer – Make this cheese ball for nut based version. It is delicious!

    More Pumpkin things

    • Pumpkin Snickerdoodle cookie dough bites
    • One Bowl Pumpkin Muffins

    More Cheese things. See my Vegan Cheeses including Mozzarella, Pepper Jack, Green goddess Gouda, Nacho slices and more.

    *To make a super easy vegan cheese ball, pulse vegan cream cheese and daiya cheese blocks like havarti in a processor. Add in herbs, chopped chile or nuts etc. Shape into ball, coat in herbs or toasted nuts/seeds, chill and serve.

    Steps:


    Blend all the ingredients for the cheese until smooth. Add too a skillet and cook until custard like.  The chickpea flour thickens up allthe liquid in the recipe into a creamy mixture, that sets as it sits. So you get about a scant 3/4 cup cheese mixture from the recipe.

    Vegan Cheese Ball. Nut-free Cheddar Cheese ball for Halloween. Shape like pumpkin or make a Jack o lantern. | VeganRicha.com #Vegan #Cheese #Recipe #dairyfree #soyfree

    Drop into greased bowls. Even out the tops with greased hands.

    Vegan Cheese Ball. Nut-free Cheddar Cheese ball for Halloween. Shape like pumpkin or make a Jack o lantern. | VeganRicha.com #Vegan #Cheese #Recipe #dairyfree #soyfree

    Remove from bowls and place over each other. Press a bit to stick.  Sprinkle breadcrumb, nooch, paprika mixture on the ball or finely chopped herbs. Serve.

    Vegan Cheese Ball No Nuts. Nut-free Cheddar Cheese ball for Halloween. Shape like pumpkin or make a Jack o lantern. | VeganRicha.com #Vegan #Cheese #Recipe #dairyfree #soyfree

    Print Recipe
    5 from 8 votes

    Vegan Cheese Ball No Nuts Cheddar Cheese Ball

    Vegan Cheese Ball No Nuts. Nut-free Cheddar Cheese ball for Halloween. Shape like pumpkin or make Jack-o-lantern. Vegan Cheese recipe gluten-free dairy-free soy free, oil-free. Makes 2.5 inch ball , easily doubled.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: cheese
    Cuisine: American
    Servings: 8
    Calories: 40kcal
    Author: Vegan Richa

    Ingredients

    For the Cheese:

    • 2 scant tablespoons chickpea flour garbanzo bean flour or 2 full Tbsp besan
    • 2 tbsp nutritional yeast
    • 1/2 to 3/4 tbsp prepared mustard
    • 1/2 tbsp (0.5 tbsp) sliced pickled jalapeno
    • 1 tsp onion powder
    • 1/3 tsp (0.33 tsp) garlic powder
    • 1/4 tsp (0.25 tsp) turmeric for color
    • 1/4 tsp (0.25 tsp) smoked paprika
    • 1 to 1.5 tbsp lemon juice more for sharper/tangier
    • 1 tbsp tahini 2 tbsp for more texture
    • 1/2 cup (125 ml) water
    • 1/4 tsp (0.25 tsp) or more salt
    • a generous pinch of black pepper

    Other add ins:

    • red pepper flakes chopped roasted hatch or jalapeno chile, 1 to 2 tbsp daiya cheddar shreds or other vegan cheddar
    • add rejuvelac or miso or sundried tomato for tangier flavor

    To coat:

    • 2 tbsp bread crumbs use tortilla chips to make gluten-free
    • 2 tsp nutritional yeast
    • 1/2 to 1 tsp paprika or cayenne

    Instructions

    • In a blender blend all the ingredients under cheese until smooth. Blend well. Pour into a small skillet over medium-low heat. Add the other add ins like pepper flakes or chili if you like. Cook for 3 to 4 minutes. Stir frequently. The mixture will get lumpy and then smooth out into a custard-ish consistency. You can taste the mixture carefully at this point and adjust salt/tang . So not add too much mustard, the mustard taste gets very strong as the cheese sits. Continue to cook for another 1 to 2 minutes or until the chickpea flour does not taste raw.
    • Grease the containers you plan to use to store the mixture in. Pour mixture in the container/s. Use greased hands to press or even it out. Let it chill for an hour. I used 2 small bowls. *The chickpea flour thickens up allthe liquid in the recipe into a creamy mixture, that sets as it sits. So you get about a scant 3/4 cup cheese mixture from the recipe.
    • To make the bread crumb coating: Pulse the bread crumbs, nutritional yeast and spices a few times. Place in a bowl.
    • Remove the cheese from the container, place over each other to form a ball. Press slightly to stick. Roll in the bowl to coat or sprinkle the coating on the ball generously on all sides. Or press finely chopped herbs of choice all over. Place on a plate. Serve as is, or warm for a few seconds in the microwave and serve.
    • *If it doesn't work out well, melt the cheese with non dairy milk in a skillet and use for mac and cheese.

    Notes

    To shape option 2: Let the cheese chill in the skillet for 15 minutes. It will set a bit. Remove from the skillet. with greased hands, knead and shape into a ball. Once shaped, you can roll it in the breadcrumb coating. or stick olives to make eyes and mouth etc like a Jac-o'-Lantern or other faces. If the cheese is too sticky or soft during shaping, chill for longer.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Vegan Cheese Ball No Nuts Cheddar Cheese Ball
    Amount Per Serving
    Calories 40 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 120mg5%
    Potassium 76mg2%
    Carbohydrates 5g2%
    Fiber 1g4%
    Protein 2g4%
    Vitamin A 115IU2%
    Vitamin C 0.7mg1%
    Calcium 7mg1%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegan Cheese Ball. Nut-free Cheddar Cheese ball for Halloween. Shape like pumpkin or make a Jack o lantern. | VeganRicha.com #Vegan #Cheese #Recipe #dairyfree #soyfree

    Reading for the week.

    Why is Dairy Cheese as addictive as drugs and hard to give up. Cheese happens to be addictive because of an ingredient called casein, a protein found in all milk products. During digestion, casein releases opiates called casomorphins, which play with the dopamine receptors and trigger that addictive element.

    Read about the US Meat Industry’s wildly successful crusade to keep a hold on the American Diet. From the article “Rejecting the advice of their own expert panel, the US Department of Agriculture (USDA) and the US Department of Health & Human Services (HHS) announced this month that the latest edition of the Dietary Guidelines for Americans will not include considerations of environmental sustainability. Had they decided otherwise, they likely would have recommended that people lower their intake of meat, the production of which is widely recognized as a major contributor to climate change.
    Health advocates are still hoping that the final guidelines, to be unveiled later this year, will include a directive to eat less red and processed meats, based on nutrition and health concerns alone. But if history is any indication, that hope is likely to go unfulfilled.”

    Bacon and Sausages as big a cancer threat at cigarettes.“Red meat will also be declared “probably carcinogenic to humans”, and will be ranked as only slightly less dangerous than preserved products”.

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    ⭐️⭐️⭐️⭐️ 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. scrappy

      January 22, 2023 at 2:41 pm

      5 stars
      Absolutely delicious! Just made a double batch of this for the first time last night and we’ve already eaten nearly all of it! I love how tangy it tastes and the texture is just perfect. Will definitely be going into the weekly rotation for sure. I can’t wait to make this again so I can share it with my family and friends who are not vegan.
      Thank you again for another fabulous recipe!

      Reply
      • Vegan Richa Support

        January 23, 2023 at 10:22 am

        Fantastic! Thanks for your kind feedback. 🙂

        Reply
    2. Tammy

      January 05, 2022 at 8:50 pm

      5 stars
      I wasn’t sure what to expect since this has a low ratio of nut butter and no oil but I was excited to try it and pleasantly surprised. Super easy to make and absolutely delicious. I took the time to form the mixture into balls and roll in panko the first time but this is going to be a staple cheese spread in our house for crackers, sandwiches and vegan burgers so we don’t need the fancy presentation. Thank you for a low fat and tasty cheese!

      Reply
      • Richa

        January 06, 2022 at 4:01 pm

        It has a different texture but with the additions and spices it works out wonderfully !

        Reply
    3. Mary Sanders

      March 28, 2017 at 10:56 am

      Thanks for the nut-free options–cuts down on the fats (I have a heart condition) and the expense.

      Reply
    4. elisabeth

      January 05, 2016 at 2:37 pm

      Hi!
      Gonna make these, looks delich!
      But I was wondering if I could freeze them?
      Or do they have to be eaten right away?

      thanks for a great page 🙂

      Reply
      • Richa

        January 05, 2016 at 3:35 pm

        I have not tried freezing them. i did keep them refrigerated for upto 2 days without a problem.

        Reply
        • elisabeth

          January 10, 2016 at 5:13 am

          5 stars
          It was delicious, going to make more soon. Loved that is was so simple and fast. (some cheeses need a long resting time )
          I went a bit strong on the mustard, so gonna be more careful next time.
          Thank you!

          Reply
          • Richa

            January 10, 2016 at 11:07 am

            awesome!!

            Reply
    5. Ashleigh

      December 25, 2015 at 3:03 pm

      5 stars
      I made this today. I used normal flour and tripled the recipe except used only a cup of water(instead of the full 1 1/2 cups for 3x) and it worked perfectly! I left out the jalapeno and added some dry 5 pepper spice as well as a couple of sun dried tomatoes. It tastes exactly like a smoky cheddar cheese you buy at the Pepperidge Farm stores.

      Reply
      • Richa

        December 25, 2015 at 3:30 pm

        Awesome!!!

        Reply
    6. Emily

      December 20, 2015 at 10:23 am

      5 stars
      Made this today and it was fantastic; finally, a vegan cheddar cheese recipe that actually tastes cheesy! I would put a little less mustard next time (you’re right, it gets strong!) and I’ll even try baking it after it cools. This will go great on crackers, served as an hors d’oeuvre. Thank you, Richa!

      Reply
      • Richa

        December 20, 2015 at 12:19 pm

        Awesome!! so glad you loved it!!

        Reply
    7. Sonia

      November 14, 2015 at 9:24 pm

      Thanks for this recipe! I love the ingredients, but am wondering if you think it would be good without the tahini?

      Thanks again

      Reply
      • Richa

        November 15, 2015 at 12:37 am

        the texture will change slightly. maybe use another seed butter like sunflower seed or a nut butter?

        Reply
    8. Valerie

      November 11, 2015 at 5:09 am

      Thank you!! I’ve been searching for a nut free vegan cheese recipe! I can’t seem find chickpea flour that is guaranteed nut free (cross contamination)… can I just use any flour? Or what would you suggest?

      Reply
      • Richa

        November 11, 2015 at 10:08 am

        other flours dont thicken up as well and will need something like agar or pectin to work. Bob’s red mill has certified gluten-free chickpea flour. or you can make your own flour from whole chickpeas if you have a high powered blender. Blend for a minute then wait for the blender to cool and blend again until the flour is a fine powder that is not too gritty.

        Reply
    9. Cakespy

      November 01, 2015 at 6:37 am

      OMG, this is so cute and clever!! I think it would be appropriate for thanksgiving, too.

      Reply
      • Richa

        November 01, 2015 at 10:25 am

        totally!

        Reply
    10. S.B.

      October 30, 2015 at 9:04 pm

      What is the difference between ordinary yeast and nutritional yeast,I would like to make this recipe because it’s cheesy.

      Reply
      • Richa

        October 30, 2015 at 10:31 pm

        regular yeast is active ie if you ad warm water to it, it will activate and start to froth. Nutritional yeast is inactive and is used to add cheesy flavor to non-dairy options.

        Reply
    11. Caitlin

      October 27, 2015 at 9:46 am

      i can’t believe how easy this is! you are a genius.

      Reply
    12. Mae

      October 26, 2015 at 11:46 pm

      *Gasp!* This is adorable!!! I’m making this on Halloween. Will send you pics if I can get some good ones. Thanks for sharing!!!

      Reply
    13. Janice

      October 26, 2015 at 5:39 pm

      5 stars
      Omg!!! Seriously! Cheese balls! This looks delicious and my baby bump is now craving it!!! Thank you for sharingn I have some awesome vegan recipes on my site too! Would love to share back and forth! Delicious! Thank you!

      Reply
      • Richa

        October 26, 2015 at 6:26 pm

        Thanks Janice

        Reply
    14. CSO

      October 26, 2015 at 7:01 am

      Hi. I’ve never made vegan cheese yet but I’ve noticed that other recipes use agar agar powder. Just wondering if that ingredient is needed to make vegan cheese.

      Reply
      • Richa

        October 26, 2015 at 10:52 am

        It depends on what kind of cheese. If you want to make a cheese block or shreddable cheese, then agar or pectin would be needed to firm it up. For a creamy cheese ball like this, you dont need agar. See all the vegan cheeses on the blog to get an idea https://veganricha.com/category/cheese

        Reply
    15. Brittany Roche

      October 26, 2015 at 5:52 am

      I’ve been looking for a nut-free cheese ball recipe. It’s a recipe from my childhood that I’ve wanted to veganize for a while now, so this is awesome. Thanks, Richa!

      Reply
      • Richa

        October 26, 2015 at 10:49 am

        Awesome!

        Reply
    16. Miss Polkadot

      October 26, 2015 at 2:14 am

      While I can’t say I’d ever had a traditional cheese ball your version looks amazing. Would it be very different if I left the mustard out (really don’t like the taste)?

      Reply
      • Richa

        October 26, 2015 at 10:51 am

        you can leave it out. Add more lemon juice. and if you can then some ground mustard,

        Reply
    17. Marlee

      October 26, 2015 at 1:14 am

      This sounds delicious, but if I was going to make it I’d want a larger quantity to take to a party or share with family, etc. Have you tried this as a larger batch, or do you have a tasty cheese recipe to feed more people?

      Reply
      • Richa

        October 26, 2015 at 10:50 am

        you can double the recipe. You can also make a cheeseball with vegan cheese blocks like daiya + some vegan cream cheese. Process, add herbs, shape and done. Or use this cashew based recipe https://vedgedout.com/2013/11/15/kick-ace-extra-sharp-raw-vegan-holiday-cheddar-cheese-ball-virtual-vegan-potluck-edition/

        Reply
        • Elishevah

          May 11, 2016 at 2:22 pm

          I was wondering about this also. I only see just over 1/4 cup of ingredients. Is this recipe for one really small cheese ball? or is there a type-o for ingredient amounts? Sounds delish, can’t wait to try it! 🙂

          Reply
          • Richa

            May 11, 2016 at 3:44 pm

            Yes it is a small cheese ball 2 to 2.5 inch diameter. The chickpea flour thickens up all the liquid, so the quantity is more of the liquid ingredients, a bit more than 1/2 cup.

            Reply
    18. Airyfairycelt

      October 25, 2015 at 5:31 pm

      5 stars
      Really lovely, cheesy things are very popular.

      Reply
      • Richa

        October 25, 2015 at 8:17 pm

        Thanks!

        Reply

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