Print Recipe
4.75 from 4 votes

Cranberry Pistachio Vegan Cheese Ball

Impress your guests with this flavorful vegan cheese ball. Perfect as a holiday party or game day appetizer!
Prep Time15 mins
Chill time6 hrs
Course: Appetizer, Snack
Cuisine: Vegan
Servings: 24
Calories: 96kcal
Author: Karissa


For the coating

  • 1/3 cup pistachios shelled
  • 1/2 cup dried cranberries


  • Soak the cashews in hot water for 30 minutes. Drain and rinse.
  • Put the cashews, cream cheese, dried cranberries, nutritional yeast, lemon juice, onion powder, and thyme in a food processor and process until smooth and creamy. Alternatively, you can use a blender but you'll probably have to scrape down the sides a few times while blending.
  • Scoop the mixture in the center of a large piece of plastic wrap.
  • Wrap up into a ball and place in the fridge for at least 6 hours. 12+ hours is best, and it can stay in the fridge for up to 2 days.
  • Unwrap the cheese ball, place on a plate, and mold it into a more uniform sphere if necessary. 
  • To coat, simply press in the pistachios and cranberries.
  • Serve with crackers, toasted bread, apple slices, or whatever your heart desires!


Calories: 96kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Sugar: 6g