This vegan cranberry pecan cheese ball is the perfect holiday appetizer: sweet, savory, and so simple to make! The three-ingredient cashew cheese gets its subtle tang from sauerkraut brine, while everything bagel seasoning adds hints of garlic and onion. Coated in toasted pecans and sweet dried cranberries, every bite has crunch, sweetness, and plenty of savory, dairy-free cheesiness.
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Ingredients
Cashew cheese
- Raw cashews: use raw, unsalted, unroasted cashews for a mild and creamy base that easily takes on the flavor of the other ingredients.
- Sauerkraut brine: my little secret to a flavorful cashew cheese! It provides the liquid needed to blend the cashews into a creamy spread while adding tang and savory depth, without the need for lemon juice or vinegar. My favorite is Wildbrine's Organic Green Sauerkraut. Use refrigerated sauerkraut (never shelf-stable) and stick to plain or garlic flavors for the best results!
- Everything bagel seasoning: a simple way to add garlic, onion, and saltiness to the cheese without needing a long list of individual seasonings.
I also use this combination in my vegan cashew cream cheese, which is perfect for spreading on your morning bagel or English muffin.
Toppings
- Toasted pecans: add a subtle, buttery flavor and a satisfying crunch.
- Dried cranberries: add just a touch of sweetness and a slight chew that balances out the savoriness.
How to make a vegan cheese ball
1. Prep the cashews and toppings
Place the cashews in very hot (almost boiling) water and soak for 5-10 minutes, or until they are soft to the touch. Drain and rinse well with cold water.
While the cashews soak, toast the pecans in a dry skillet over medium-low heat for 3-4 minutes, or until fragrant. Roughly chop the pecans and dried cranberries.
2. Make the cashew cheese
Add the softened cashews and sauerkraut brine to a food processor. Pulse for about 1-2 minutes, stopping every 5-10 seconds to scrape down the sides. The mixture should be thick and slightly grainy, with tiny bits of cashew visible. As you pulse and scrape, it should begin to hold together and form a ball.
Remove the blade and stir in the everything bagel seasoning until well combined.
3. Shape and coat
Transfer the cashew cheese onto a piece of parchment paper. Using a spatula or your hands, gently shape it into a ball.
Generously sprinkle the chopped pecans and cranberries over the cheese ball, gently pressing them into the top and sides until evenly coated.
4. Chill
Loosely cover the cheese ball with the parchment paper and refrigerate for 3–4 hours before serving to let the flavors meld and the cheese ball chill completely.
How to serve a vegan cheese ball
- One large cheese ball: Serve on a platter with your favorite crackers, toasted baguette slices, rice cakes, sea-salt potato chips, and/or crisp celery sticks. Stick to simple flavor pairings so the cheese ball flavor can really shine.
- Mini cheese balls: Use a #40 cookie scoop or scoop 1.5 tablespoons of the cashew cheese mixture for each ball. Roll in the cranberry-pecan coating and arrange on a serving platter or charcuterie board. Makes approximately 11 mini cheese balls.
- Add fresh herbs: Garnish with fresh rosemary or thyme for a pop of greenery and a subtle herb flavor.
Quick tips
- Rinse cashews with cold water: after soaking, drain and rinse the cashews with cold water before blending. This helps prevent the cheese from becoming too warm while blending.
- Mix the everything bagel seasoning: shake or stir the container before measuring to ensure everything is well mixed. This prevents the cheese ball from becoming too salty.
- Add the toppings before chilling: I prefer to press the pecans and cranberries into the cheese ball before chilling, while the cheese is soft and easier to work with. The pecans will only soften slightly. If you prefer the extra crunch, coat after chilling; you'll need to press a bit harder to help them stick.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The pecans will soften slightly, but it won't take away from the deliciousness.
More vegan appetizers
- Simple Homemade Guacamole (No Tomato)
- Vegan Spinach Kale Dip
- Easy Baked Vegan Buffalo Cauliflower Bites
📋 Recipe
Vegan Cranberry Pecan Cheese Ball
Equipment
- food processor
- measuring cups and spoons
- Cutting board and knife
- parchment paper and side plate
Ingredients
- 1 packed cup raw cashews, soaked in hot water for 5 min or until soft to the touch
- 4 tablespoons sauerkraut brine I love Wildbrine Green Organic Kraut
- 2 tablespoons everything bagel seasoning
Toppings
- ¼ cup raw pecans, toasted and roughly chopped
- 3 tablespoons dried cranberries, roughly chopped
Instructions
- Prep the cashews and toppings: Place the cashews in near-boiling water and soak for 5–10 minutes, or until soft to the touch. Drain and rinse well with cold water. Meanwhile, toast the pecans in a dry skillet over medium-low heat for 3–4 minutes, or until fragrant. Chop the pecans and dried cranberries, then set aside.
- Make the cashew cheese: Add the softened cashews and sauerkraut brine to a food processor. Pulse for about 1–2 minutes, stopping every 5–10 seconds to scrape down the sides.The mixture should be thick and slightly grainy, with tiny bits of cashew visible. As you pulse, it should gradually come together and begin to form a ball. Remove the blade and stir in the everything bagel seasoning until well combined.Tip: Give the everything bagel seasoning a good shake or stir before measuring to ensure the ingredients are well mixed. This helps prevent adding too much salt.
- Shape and coat: Transfer the cashew cheese to a parchment-lined plate and shape it into a ball using a spatula or your hands. Sprinkle the chopped pecans and cranberries over the top, then gently press them into the top and sides of the cheese ball until evenly coated.I like to leave the bottom uncoated so the ball sits flat on the plate and is easier to scoop.
- Chill and enjoy: Loosely cover the cheese ball with parchment paper and refrigerate for 3–4 hours. It tastes best served chilled, and the extra time gives the flavors a chance to come together. Garnish with fresh rosemary or thyme (optional) and serve with your favorite sea salt crackers, potato chips, toasted baguette slices, or crisp celery and carrots.
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