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Vegan cranberry pecan cheese ball garnished with fresh rosemary, served with gluten-free crackers
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Vegan Cranberry Pecan Cheese Ball

Sweet and savory, with a little tang and crunch in every bite. This vegan cheese ball is surprisingly simple to make and delicious, spread on a cracker or scooped up with a chip. Perfect for holiday hosting.
Prep Time15 minutes
Chill4 hours
Total Time4 hours 15 minutes
Course: Appetizer

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.

Notes

Makes one large cheese ball or ~11 mini cheese balls. For mini balls, use a #40 cookie scoop (1.5 tablespoons) to portion the cashew cheese, then roll each ball in the cranberry-pecan coating.