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Vegan Cranberry Pecan Cheese Ball Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 482 reviews
  • Author: Megane
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan Cranberry Pecan Cheese Ball is a creamy, tangy, and nutty appetizer perfect for festive occasions or casual gatherings. Made with vegan cream cheese, dried cranberries, toasted pecans, and fresh chives, it offers a delightful combination of textures and flavors. Coated with a mixture of cranberries, pecans, and chives, it pairs beautifully with crackers, pita chips, or fresh vegetables for a crowd-pleasing vegan-friendly snack.

Ingredients

Scale

Cheese Ball Mixture

  • 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
  • 1/2 cup dried cranberries
  • 1/2 cup toasted chopped pecans

Instructions

  1. Toast the Pecans: Preheat the oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and bake for about 7 minutes until fragrant. Remove from the oven and allow them to cool completely before using.
  2. Mix the Cheese Base: In a large mixing bowl, combine the vegan cream cheese and 1/4 cup of chopped chives or green onions. Using a hand mixer, beat the ingredients until smooth and thoroughly combined.
  3. Add Cranberries and Pecans: Stir in 1 cup of dried cranberries and 1 cup of the toasted chopped 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. Transfer the cheese mixture onto the towel, then gather the corners and twist to form a smooth ball. Alternatively, wrap it tightly in plastic wrap. Refrigerate for at least 1 hour or up to 3 days to allow the flavors to meld and the cheese ball to firm up.
  5. Coat the Cheese Ball: When ready to serve, combine the reserved 1/2 cup cranberries, 1/2 cup toasted pecans, and 2 tablespoons chopped chives on a flat surface like a cutting board. Unwrap the chilled cheese ball and gently roll it in the mixture to create an even coating.
  6. Serve: Present the cheese ball on a serving platter with crackers, pita chips, or fresh vegetables for dipping and enjoy this festive vegan appetizer.

Notes

  • Recommended vegan cream cheese brands include Miyokos, Trader Joe’s, Tofutti, Kite Hill, or homemade vegan cream cheese.
  • The cheese ball can be stored covered in the refrigerator for up to 1 week.
  • To toast pecans without an oven, you may sauté them briefly in a dry skillet over medium heat, stirring frequently, until fragrant.
  • For a firmer cheese ball, chill overnight.
  • Ensure pecans are fully cooled before mixing to avoid melting the cream cheese.

Nutrition

  • Serving Size: 1 ounce (approx.)
  • Calories: 110
  • Sugar: 8g
  • Sodium: 90mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

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