This vegan cheese ball is made with creamy cashew cheese flavored with maple syrup and Dijon mustard, rolled up and covered with a crunchy pecan crust.
I’ve wanted to do a vegan cheese ball (cheez ball?) post for a while. I thought it would be fun, as there’s lots you can do with cashew cheese. I was also sure I could create something at least as tasty as any dairy cheese ball. And well, I’m not going to lie, I just wanted to create a post with “cheese ball” in the title. I told my husband this and his response was “If I ate nothing but your cooking, you’d already have one of those in your life.” The fact that he would even say such a thing confirms the statement’s accuracy.
Anyhow, I when it comes to spreadable cashew cheeses, I’ve gotten to the point where I simply open up the refrigerator and scan the door shelves for flavor inspiration. Last time I did this I spotted maple syrup and Dijon mustard. Perfect for a holiday vegan cheese ball.
Maple and Dijon are plenty festive if you ask me. For the nut crust, which is a cheese ball essential, I went with pecans for their mild sweetness, which complimented my cheesy flavors perfectly.
- 1 cup raw cashews, soaked in water 4-8 hours, rinsed and drained
- 2 tbsp. whole grain Dijon mustard
- 2 tbsp. nutritional yeast flakes (optional, but recommended)
- 2 tbsp. coconut oil, melted
- 1 tbsp. maple syrup
- ¼ tsp. salt
- ¼ cup coarsely chopped pecans
- Place cashews in food processor and blend to a thick paste, stopping to scrape down sides of bowl as needed.
- Add mustard, nutritional yeast, coconut oil, maple syrup and salt. Blend again until smooth.
- Transfer mixture to a sheet of plastic wrap. Gently wrap plastic around mixture and press into a ball shape. Refrigerate for at least 4 hours.
- Gently peel away plastic wrap and transfer ball to a plate. Press pecan pieces into surface, reshaping gently as needed.
- Cover and refrigerate until ready to serve. Serve with crackers, bread or veggies.