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.
Maple Dijon Vegan Cheese Ball
- 1 1/2 cups raw cashews, soaked in water 4-8 hours, rinsed and drained
- 3 tablespoons whole grain Dijon mustard
- 3 tablespoons nutritional yeast flakes
- 1/4 cup coconut oil, melted
- 1 1/2 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 cup chopped pecans
Place the cashews mustard, nutritioal yeast, coconut oil, maple syrup, and salt into the bowl of a food processor. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
Transfer the mixture to a sheet of plastic wrap. Gently wrap plastic around mixture and press it into a ball shape. Refrigerate for at least 4 hours.
Gently peel away plastic wrap and transfer the ball to a plate. Press pecan pieces into the surface, reshaping gently as needed.
Cover and refrigerate until ready to serve. Serve with crackers, bread or veggies.