No-Bake Vegan Mini Cheese Balls

Looking for the perfect party appetizer? These vegan mini cheese balls have become my go-to snack for gatherings. I used to worry about what to serve my plant-based friends at get-togethers, but these little bites have solved that problem completely. They’re so good that even my cheese-loving family members ask for them.

I started making these after realizing how many of my friends were switching to dairy-free diets. The best part? They take just minutes to put together, and you can make them ahead of time. I usually prep a batch the night before a party and keep them in the fridge until guests arrive.

If you’re new to vegan cooking, don’t worry – these cheese balls are pretty much foolproof. I’ve played around with different coatings and flavors, and honestly, they all turn out great. Whether you’re vegan or not, I think you’ll be surprised by how much these taste like the real deal.

What Kind of Cashews Should I Use?

Raw cashews are definitely the way to go for these vegan cheese balls, as roasted ones will give you a totally different flavor that won’t mimic cheese. You’ll want to look for whole, unsalted cashews that appear creamy white in color – avoid any that look spotted or discolored. Before using them in your recipe, you’ll need to soak them in hot water for at least 30 minutes (or overnight in cool water) to soften them up, which helps create that smooth, creamy texture we’re after. Just remember to drain and rinse them well before blending to remove any excess starch that was released during soaking.

Options for Substitutions

Need to switch things up with these vegan cheese balls? Here are some helpful swaps you can try:

• Cashews: Cashews are pretty important for the creamy base, but you can use blanched almonds or macadamia nuts instead. Just soak them a bit longer (about 8 hours) to get that smooth texture.
• Miso: If you don’t have miso, try using a tablespoon of soy sauce or tamari – you’ll still get that nice umami flavor. Just reduce the salt a bit if you make this swap.
• Nutritional yeast: This gives the cheesy flavor, so it’s best not to skip it. But if you must, you could add an extra teaspoon of miso and some garlic powder for flavor depth.
• Dried cranberries: Feel free to swap these with dried cherries, chopped dried apricots, or even dried blueberries. You can also leave them out if you prefer.
• Pecans: Any nuts will work for the coating – try walnuts, pistachios, or even crushed almonds. You could also use a mix of fresh herbs or crushed peppercorns.
• Chives: Other fresh herbs work great here – try finely chopped parsley, dill, or green onions instead.

Watch Out for These Mistakes While Making

The biggest challenge when making vegan cheese balls is achieving the right consistency – soaking your cashews for at least 4 hours (or overnight) is crucial, as unsoaked nuts will result in a grainy texture instead of the smooth, creamy consistency you’re looking for.

Another common mistake is over-processing the mixture, which can make it too soft to form into balls – pulse the ingredients in short bursts, stopping to scrape down the sides of your food processor, until you reach a consistency that holds together but isn’t too sticky.

Temperature control is key – these cheese balls need proper chilling time (at least 2 hours in the refrigerator) before coating them with the toppings, otherwise they’ll be too soft to handle and won’t hold their shape.

For the best flavor development, let the mixture rest in the fridge overnight before forming into balls, as this allows the garlic, miso, and nutritional yeast flavors to properly blend together.

What to Serve With Vegan Cheese Balls?

These little vegan cheese balls are perfect for setting out at parties with a variety of crackers and crusty bread slices! I like to create a simple appetizer board by surrounding them with fresh veggie sticks like carrots, celery, and bell peppers for dipping and snacking. For a more substantial spread, try adding some fresh fruit like grapes or apple slices, which pair really nicely with the tangy and nutty flavors of the cheese balls. Since these are party-friendly bites, you might also want to include some other finger foods like marinated olives or roasted nuts to round out your appetizer spread.

Storage Instructions

Keep Fresh: These tasty vegan cheese balls will stay fresh in an airtight container in the fridge for up to 5 days. I recommend waiting to roll them in the toppings until just before serving – this keeps the nuts crunchy and the herbs fresh!

Freeze: You can freeze the plain cheese balls (without toppings) for up to 3 months in a freezer-safe container. Just place them on a parchment-lined tray, freeze until solid, then transfer to your container. This is super handy when you want to prep ahead for parties!

Prep Ahead: Want to get ahead? Make the cheese mixture up to 2 days before you need it. Keep it in the fridge, then shape into balls and add your toppings just before serving. The flavors actually get better after a day or two as they meld together in the fridge.

Preparation Time	15-20 minutes
Cooking Time	6-8 minutes
Total Time	6 hours 21 minutes – 6 hours 28 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 30-40 g
• Fat: 120-130 g
• Carbohydrates: 130-150 g

Ingredients

• 350g cashews (equals 1 cup)
• 3 tablespoons lemon juice (from around 1 lemon)
• 2 teaspoons miso
• 2 teaspoons dijon mustard
• 4 tablespoons nutritional yeast
• 1 teaspoon sea salt
• 1 clove of garlic
• 50g dried cranberries
• 50g chopped chives
• 100g pecans

Step 1: Prepare Cashews

Begin by soaking cashews in water for 6 hours.

If you’re short on time, you can alternatively boil them for 10-15 minutes until softened.

This helps achieve a creamy texture for your vegan cream cheese.

Step 2: Blend the Vegan Cream Cheese

Drain the soaked or boiled cashews and add them into a blender along with your chosen ingredients for the cream cheese.

Blend the mixture, stopping occasionally to push down the sides to ensure everything blends smoothly.

Depending on your blender’s strength, you may need to blend 3-4 times to achieve your desired consistency.

Once smooth, taste the cream cheese and adjust the seasonings to your liking.

You can add extra lemon juice, salt, miso, or nutritional yeast as needed.

Step 3: Prepare Cheese Crust Ingredients

Toast pecans or other nuts and seeds in a pan until lightly browned and fragrant.

Allow them to cool, then finely chop all the outer ingredients you plan to use in the cheese crust and mix them together in a bowl.

Step 4: Form Cheese Balls

Using a mini ice cream scoop or two teaspoons, portion out the cream cheese and form them into small balls.

Roll each ball in the cheese crust mixture, using your hands to gently press and pat the ingredients onto the cheese balls to ensure an even coating.

Then, place them in the fridge to firm up for an hour or two.

Step 5: Mold the Vegan Cheese Ball

Line a small, deep bowl with cling film (saran wrap/glad wrap) and add the vegan cream cheese.

Press it into the bowl to make an even shape.

Chill this in the fridge for 25 minutes to 1 hour to let it firm up.

Once firm, turn the cheese ball out of the bowl and press your choice of flavorings into the outside for decoration and added flavor.

Step 6: Serve

Present your completed cheese balls or molded vegan cheese ball with a variety of crackers.

They make a delicious and creamy addition to any appetizer platter!