This Stuffing Flavored Cheeseball is the perfect addition to your vegan charcuterie board. It takes only 5 minutes to make this vegan cheese ball recipe. No need to soak nuts or blend them. This one is a winner!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 18 minutes
  • Total time: 28 minutes
  • Yield: 4
  • Category: Appetizer
  • Cuisine: American

Ingredients

  • 1 cup blanched almond flour
  • 1/2 teaspoon salt
  • 2 teaspoons nutritional yeast

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 dried ground sage
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary
  • Pinch of ground black pepper

For the wet ingredients:

  • 2 teaspoons lime juice
  • 1 teaspoon yellow miso or use chickpea miso for Soyfree
  • 2 tablespoons non-dairy yogurt or thick non-dairy cream ((the yogurt adds deeper cheesy flavor))
  • 1 teaspoon olive oil (, see note for oilfree)

For the cheeseball coating:

  • 1/4 teaspoon coarse sea salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon sage
  • 1/4 teaspoon thyme
  • 1 tablespoon breadcrumbs, (optional)
  • 2-3 teaspoons olive oil (or more as needed)

Method

  1. Make the cheeseball: In a bowl add the almond flour, salt and nutritional yeast. In a mortar and pestle add all the spices and herbs and crush them up. This step is optional but it results in a much flavorful cheeseball if you crush the herbs and celery seeds together.
  2. Add the spices to the almond flour mixture and mix really well. Then in a small bowl mix the miso, lime juice and yogurt really. Press and mix so miso mixes in. Add it to the almond flour mixture and mix until you have a sticky dough. Let the dough sit for a few minutes.
  3. In the meantime line the baking dish. I like to use a small ceramic baking dish and line it with parchment paper.
  4. Prep the coating: Mix all the cheeseball coating ingredients, except the olive oil, in a shallow bowl or a plate. Spread really well and set aside.
  5. Oil your hands really well and pick up the almond flour mixture and shape into a ball. Roll the ball in the coating mixture and coat really well.
  6. Place the ball on the prepared baking dish and drizzle it with a little bit of olive oil. Then bake it in a preheated 250ºF oven for 15-18 minutes. The ball just needs to get heated through so the flavors will meld a little bit.
  7. Remove the “cheese” ball from the oven and drizzle it with some more olive oil and top with some chopped green onion. Serve with crackers, garlic bread, figs, carrots or more.
  8. For variation, coat the cheeseball with crushed pecans and chopped dried cranberries to make it festive! Store in the fridge for upto 5 days. Let it come to room temperature or warm in the oven for 5 mins before serving

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.