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At my house, the Cheese-Ball has become a classic staple for the holidays. It makes its appearance on my table at least once, if not two or three times over the season. On Thanksgiving, it does its job well, keeping hunger at bay during those pre-dinner hours but still satisfying the need for something delicious (but not too filling).

My relationship with the cheese-ball started before I became vegan, but even after that, I was determined to still enjoy my big chunk of cheezy goodness lol. This led to my first successful vegan cheese-ball, the “Holiday No-cheese Cheese Ball.” It has been adored by many, and I’ve made it consistently over the past few years.

This year, I wanted to experiment with cheddar “cheese” and create a different cheese-ball; it turned out super yummy and was a huge hit on Thanksgiving! 

Related: The Vegan Thanksgiving Playbook

For this years’ cheese-ball, I stuck to using “Daiya” cheese, but called in the forces of “Go Veggie!”‘ vegan cream cheese spread. To me, it rocks the house and is a much tastier choice than the “Tofutti” cream cheese.   I also wanted it to be “smoky” in flavor so I added mesquite liquid smoke (a rarity in my house, but I caved lol). To give it a kick, I tossed in a little extra hot sauce and topped it all off with some chopped pecans and fresh thyme.

The blend of “cheese” and nuts, with the hint of herbs was like a little spread of heaven with a crunch. It really set a good tone for my Thanksgiving holiday, and will be welcomed back for many more occasions to come.

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I hope your family enjoys this “cheese-ball” as much as mine did! You can make this a day ahead of time. Oh, and be sure to buy an extra box of crackers!

Vegan (Smoky) Cheddar Cheese-Ball

Ingredients:

  • 2 packs “Go Veggie!” vegan cream cheese, softened
  • 2 C “Daiya” vegan cheddar cheese shreds
  • 1/2 C “Earth Balance” vegan butter, softened
  • 2 Tbsp hot sauce (I’m a Texas Pete gal)
  • 2 tsp mesquite liquid smoke
  • 1 Tbsp soy sauce
  • 1 Tbsp nutritional yeast
  • 1/8 tsp garlic
  • 1/4 tsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 C chopped pecans
  • Fresh thyme
  • Assortment of vegan crackers

Directions:

  1. Combine cream cheese, cheddar shreds, and butter in a medium bowl. With electric mixers, beat on medium until blended well. Add everything else (except the pecans, thyme, and crackers). Mix well until smooth.
  2. Shape into a “ball” (I use a spoon and shape it in the bowl- no fingers). It doesn’t have to be perfect, as it will harden up in the fridge. Cover and place in fridge for at least 1 hour, although I would recommend 4.
  3. When you’re ready, scoop the ball into your desired serving dish. Using your hands, press the pecans around the cheese-ball, shaping it and covering it with the nuts. Sprinkle on chopped thyme.
  4. Serve with vegan crackers, and ENJOY!

Check out my little man’s first Thanksgiving with his own plate! Such a big boy!

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Vegan (Smoky) Cheddar Cheese-ball
Delicious and super easy vegan cheeseball for your holiday gathering!
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Ingredients
  1. Vegan (Smoky) Cheddar Cheese-Ball
  2. 2 packs "Go Veggie!" vegan cream cheese, softened
  3. 2 C "Daiya" vegan cheddar cheese shreds
  4. 1/2 C "Earth Balance" vegan butter, softened
  5. 2 Tbsp hot sauce (I'm a Texas Pete gal)
  6. 2 tsp mesquite liquid smoke
  7. 1 Tbsp soy sauce
  8. 1 Tbsp nutritional yeast
  9. 1/8 tsp garlic
  10. 1/4 tsp onion powder
  11. 1 tsp salt
  12. 1 tsp black pepper
  13. 1 C chopped pecans
  14. Fresh thyme
  15. Assortment of vegan crackers
Instructions
  1. Combine cream cheese, cheddar shreds, and butter in a medium bowl. With electric mixers, beat on medium until blended well. Add everything else (except the pecans, thyme, and crackers). Mix well until smooth.
  2. Shape into a "ball" (I use a spoon and shape it in the bowl- no fingers). It doesn't have to be perfect, as it will harden up in the fridge. Cover and place in fridge for at least 1 hour, although I would recommend 4.
  3. When you're ready, scoop the ball into your desired serving dish. Using your hands, press the pecans around the cheese-ball, shaping it and covering it with the nuts. Sprinkle on chopped thyme.
  4. Serve with vegan crackers, and ENJOY!
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

Do you have any food traditions in your family that you had to adjust after becoming vegan? Share in the comments below!

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This post was shared on Healthy Vegan Fridays.

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8 comments

Reply

I’m obsessed with this! I used to love cheeseballs before going vegan and I have always wanted to play around with a vegan recipe but I have yet to do so. I’m so excited you have one all ready for me to try during the holidays!

Thanks so much for linking up with us for Healthy Vegan Fridays! I’m Pinning and sharing!

Reply

YESSS!! I love making cheese-balls during the holidays- it always goes SUPER FAST though because it’s so good!

Reply

This looks amazing – all your recipes do Randi 🙂 Thank you for sharing on I am PInnable

Reply

Thank you so much!!!

Reply

Oh my! This *was served it at our 11th annual THANKSVEGAN event. We have over three hundred guests per year. When I saw this huge cheese ball on the table I did not try it because I typically don’t use any mock cheese or mock meat. But when my husband came and raving about how fabulous it was, I had to try it. Needless to say I went back to that huge cheeseball probably 7 or 8 times. I will be making one of these for Christmas. I am hooked!

Reply

Oh my goodness!! That’s AWESOME!! So glad you and many others got to enjoy it. Thanks so much for sharing your feedback. I hope you have a beautiful and blessed holiday!!

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