Everything bagel Seasoning Vegan Cheese Ball. No soaking, blending, straining needed! 10 minute active time vegan cheese ball. Gluten-free. Can be soy-free

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 35 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Appetizer
  • Cuisine: Gluten-free, Vegan

Ingredients

  • 1 cup almond flour (, super fine if possible)
  • 1/2 tsp salt
  • 2 tsp nutritional yeast
  • 1/8 tsp dried sage
  • 1/4 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • generous dash of black pepper
  • 1 clove of garlic minced or crushed
  • 2 to 3 tsp lime juice
  • 1.5 tbsp unsweetened non dairy yogurt (or use thick non dairy milk starting with 2 tsp)
  • 2 tsp extra virgin olive oil ((omit for oil free, add more yogurt))
  • 1/2 -1 tsp miso (, white mellow miso or use chickpea miso to make soyfree)
  • 1 tbsp or more everything bagel seasoning (,(see note to make your own))

Method

  1. Add all the dry ingredients to a bowl (almond flour to black pepper) and mix well.
  2. Add the rest of the ingredients except bagel seasoning and mix well. Get your hands or spatula in there to press and knead into a dough. Taste and add more lime juice if needed. If the mixture is too crumbly, add a few drops of water or non-dairy yogurt at a time and press and knead to make a ball.. (add more moisture for creamier cheeseball)
  3. Brush oil or aquafaba. Roll into everything bagel seasoning or sprinkle some on the ball and pat. (Or use a different coating of choice or no coating).
  4. Bake at 200 degrees F(95 C)for 20-25 mins. Cool for 10 minutes before serving. Or refrigerate for a few hours for flavor to develop more and serve when needed at room temp. The ball can be stored refrigerated in a closed container for upto 4 days.

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.