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Vegan Cranberry Pecan Cheese Ball Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 123 reviews
  • Author: Jasmine
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan Cranberry Pecan Cheese Ball is a festive, creamy appetizer perfect for holiday gatherings or any occasion. Made with vegan cream cheese, dried cranberries, toasted pecans, and chives, it offers a delightful balance of tangy, sweet, and nutty flavors. The cheese ball is coated with a crunchy mix of cranberries, pecans, and fresh chives, making it visually appealing and delicious when served with crackers, pita chips, or fresh vegetables.

Ingredients

Scale

Cheese Ball Base

  • 16 ounces vegan cream cheese (2 containers, Miyokos brand recommended)
  • 1/4 cup chopped chives or green onions
  • 1 1/2 cups dried cranberries, divided
  • 1 1/2 cups toasted chopped pecans, divided

Coating

  • 2 tablespoons chopped chives or green onions (reserved from above)
  • 1/2 cup dried cranberries (reserved from above)
  • 1/2 cup toasted chopped pecans (reserved from above)

Instructions

  1. Toast Pecans: Preheat the oven to 350°F (175°C). Spread the chopped raw pecans evenly on a baking sheet and bake for about 7 minutes, or until fragrant. Remove from oven and let them cool completely.
  2. Mix Cream Cheese and Chives: In a large bowl, combine the vegan cream cheese and 1/4 cup of the chopped chives or green onions. Using a hand mixer, beat the ingredients together until smooth and well combined.
  3. Add Cranberries and Pecans: Stir in 1 cup of the dried cranberries and 1 cup of the toasted pecans into the cream cheese mixture, reserving the remaining cranberries and pecans for the coating.
  4. Shape and Chill: Place a clean tea towel inside a small to medium bowl. Using a spatula, transfer the cream cheese mixture into the center of the towel, then gather the towel’s corners and gently twist to shape the cheese ball. Alternatively, you can wrap the mixture tightly in plastic wrap. Refrigerate the cheese ball for at least 1 hour or up to 3 days to firm up.
  5. Prepare Coating: On a flat surface such as a cutting board, mix the reserved 1/2 cup cranberries, 1/2 cup toasted pecans, and 2 tablespoons chopped chives or green onions together.
  6. Coat the Cheese Ball: Unwrap the chilled cheese ball and roll it gently in the cranberry, pecan, and chive mixture, pressing lightly to adhere the coating evenly around the surface.
  7. Serve: Present the cheese ball on a serving platter accompanied by crackers, pita chips, or fresh vegetables. Enjoy!

Notes

  • You can use other brands of vegan cream cheese such as Trader Joe’s, Tofutti, or Kite Hill if preferred.
  • Homemade vegan cream cheese works well too; one recipe is sufficient.
  • Store the prepared cheese ball tightly wrapped in the refrigerator for up to 1 week.

Nutrition

  • Serving Size: 1 serving (approx. 30g)
  • Calories: 110
  • Sugar: 7g
  • Sodium: 85mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://jmrecipes.com/vegan-cranberry-pecan-cheese-ball-recipe/