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5 from 3 votes

Stuffing Flavored Cheeseball

This Stuffing Flavored Cheeseball 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! 
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Appetizer
Cuisine: American
Keyword: vegan cheeseball
Servings: 4
Author: Vegan Richa

Ingredients

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
US Customary - Metric

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

Calories: 211kcal | Carbohydrates: 10g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Sodium: 516mg | Potassium: 57mg | Fiber: 4g | Sugar: 2g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg