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Classic Cheese Ball


This perfect party platter cheese ball is adapted from the recipe by Sam Turnbull, It Doesn't Taste Like Chicken. Choose your favourite nuts, seeds or dried fruit to coat the ball. Chopped fresh herbs or spices would make a colourful option too. If you want to go plastic free, try wrapping the cheese ball in a piece of cheesecloth. 

MAKES 1 cheese ball   |   15 MINUTES + chilling

1 ¼ cups soaked cashews
2 tablespoons lemon juice
2 tablespoons nutritional yeast flakes
½ teaspoon garlic powder
½ teaspoon salt 
3 tablespoons refined coconut oil, melted
few dashes soy milk (optional)
To garnish
½ cup chopped nuts, dried fruit, seeds or herbs

Add all the ingredients to a food processor, except for the soy milk and nuts/dried fruit. Blend until smooth, stopping to scrape down the sides as needed. If the mixture is too thick to blend, add dashes of soy milk to help create a smoother consistency.

Line a small bowl or ramekin with plastic wrap, allowing some excess to hang over the sides. Scoop the cheese mixture into the bowl. Gather up the sides of the plastic wrap and twist to form a ball. Allow the cheese ball to firm up in the freezer for about 1-1 ½ hours.

Remove the now firm cheese ball from the plastic wrap and press the chopped nuts or dried fruit onto the outside of the ball. You can also lightly press the ball to get a rounder shape if desired. You can serve it right away, or keep the cheese ball covered in the fridge until you are ready to serve. 

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