This Stuffing Flavored Vegan Cheeseball recipe is the perfect addition to your vegan charcuterie board. This vegan cheese ball recipe takes just 5 minutes to make. No need to soak or blend the nuts. This one is a winner!
The holiday season is charcuterie board season! Over the years I’ve collected a whole bunch of vegan cheese recipes like my Everything Bagel Vegan Cheese Balls or my Nutfree Cheddar Cheese Balls recipe.
Here’s another recipe I recommend to all of you who are really short on time and need holiday recipes to literally make yourself!
This vegan cheese ball recipe requires no soaking and mixing of almonds. All the ingredients are already powdered so all you have to do is stir all the ingredients together, form into balls, roll in a stuffing-flavored coating, and quickly heat the cheese balls to marry the flavors.
I love that I don’t have to wait hours for the cheese to set! You can automatically whip them up whenever guests show up without much notice.
I don’t know about you but I love my cheese balls to have some sort of contrasting texture – whether it’s chopped nuts or dried fruit or breading or some sort of coating. Here, we coat our cheese balls in a mixture of breadcrumbs and stuffing seasoning before baking until everything is hot. We’re not looking for something to melt, the purpose of heating is more to bring the flavors together.
More recipes for your vegetarian charcuterie board:
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Stuffing is flavored cheeseballs
These stuffing flavored cheeseballs are the perfect addition to your vegan charcuterie board. This vegan cheese ball recipe takes just 5 minutes to make. No need to soak or blend the nuts. This one is a winner!
Serving: 4
Calories: 211kcal
Materials
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 Dry ground sage
- 1/4 teaspoon dried thyme
- 1/8 teaspoon Dried rosemary
- pinch black pepper
For wet ingredients:
- 2 teaspoon Lemon juice
- 1 teaspoon Use turmeric miso or chickpea miso for soyfree
- 2 table spoon Non-dairy yogurt or thick non-dairy cream (yogurt adds a deep cheesy flavor)
- 1 teaspoon olive oil See note for oil free
For the cheeseball coating:
- 1/4 teaspoon Coarse sea salt
- 1/8 teaspoon Bell pepper
- 1/4 teaspoon the sage
- 1/4 teaspoon Thyme
- 1 table spoon breadcrumbs, optional
- 2-3 teaspoon olive oil or more as needed
instructions
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Make the cheeseballs: Add almond flour, salt and nutritional yeast to a bowl. Add all the spices and herbs in a mortar and pestle and crush them. This step is optional but if you grind the herbs and celery seeds together, it makes a very tasty cheeseball.
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Add the spices to the almond flour mixture and mix really well. Then mix the miso, lime juice and yogurt in a small bowl. Press and mix to incorporate the miso. Add this to the almond flour mixture and mix until you have a sticky dough. Let the dough sit for a few minutes.
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Line a baking dish in between. I like to use a small ceramic baking dish and line it with parchment paper.
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Prepare the coating: Mix all the cheeseball coating ingredients except the olive oil in a shallow bowl or on a plate. Spread really well and set aside.
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Oil your hands really well and take the almond flour mixture and shape it into a ball. Roll the ball in the coating mixture and coat really well.
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Place the ball in the prepared baking dish and drizzle with a little olive oil. Then bake it in a preheated 250ºF oven for 15-18 minutes. The ball just needs to be heated so that the flavors meld a bit.
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Remove the “cheese” ball from the oven and drizzle with some more olive oil and top with some chopped green onions. Serve with crackers, garlic bread, figs, carrots or more.
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For variety, coat the cheeseballs with crushed pecans and chopped dried cranberries to make it festive!shop Refrigerate for up to 5 days. Let it warm to room temperature or in the oven for 5 minutes before serving
Comment
- This is a great spreadable cheese. You can use it to make sandwiches or add to pasta.
- gluten freeSkip the breadcrumbs and coat with just the herbs and spices.
- i am free Use chickpea miso instead of yellow miso.
- oil free, omit the oil. Use water or thin out non-dairy yogurt to make the balls stick to help the spices adhere
nutrition
nutrients
Stuffing is flavored cheeseballs
No. per job
calories 211
153 calories from fat
% Daily Value*
thick 17 grams26%
2 grams of saturated fat13%
Sodium 516 mg22%
potassium 57 mg2%
carbohydrates 10 grams3%
4g of fiber17%
Sugar 2 grams2%
protein 7 grams14%
Vitamin A 22IU0%
Vitamin C 1 mg1%
calcium 81 mg8%
iron 1 mg6%
* Percent Daily Value is based on a 2000 calorie diet.
Ingredients:
- Almond flour forms the base of this cheese ball recipe
- For a cheesy flavor, we add nutritional yeast and miso paste
- For spices and herbs, I like a mixture of onion and garlic powder, celery seed, dried sage, thyme, rosemary.
and black pepper - Lime juice, olive oil and non-dairy yogurt are added for the perfect blend of freshness, richness and tanginess and to bind the dry ingredients together.
- For the cheeseball coating, we mix coarse sea salt, black pepper, sage and thyme with some breadcrumbs.
Suggestion:
- This is a great spreadable cheese. You can use it to make sandwiches or reserve and add to pasta.
- To make it gluten-free, just omit the breadcrumbs and coat with herbs and spices.
- To make it soy-free, use chickpea miso instead of yellow miso.
- Drain the oil to release the oil. Use water or thin out non-dairy yogurt to make the balls stick to help the spices adhere
How to Make Vegan Cheese Balls
Add almond flour, salt and nutritional yeast to a bowl. Add all the spices and herbs in a mortar and pestle and crush them. This step is optional but if you grind the herbs and celery seeds together, it makes a very tasty cheeseball.
Add the spices to the almond flour mixture and mix really well. Then mix the miso, lime juice and yogurt in a small bowl.
Add this to the almond flour mixture and mix until you have a sticky dough. Let the dough set for a few minutes.
Line a baking dish in between. I like to use a ceramic baking dish and line it with parchment paper.
Mix all the cheeseball coating ingredients except the olive oil in a shallow bowl or on a plate. Spread really well and set aside.
Oil your hands really well and take the almond flour mixture and shape it into a ball. Roll through the coating mixture and coat really well.
Place the ball in the prepared baking dish and drizzle with a little olive oil. Then bake it in a preheated 250ºF oven for 15-18 minutes. The ball just needs to be heated so that the flavors meld a bit.
Serve with your favorite type of crackers, some vegetables, grapes, strawberries or figs and some chutney on the side.
For variety, coat the cheeseballs with crushed pecans and chopped dried cranberries to make it festive!
shop Refrigerate for up to 5 days. Let it warm to room temperature or in the oven for 5 minutes before serving.