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
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