Cranberry Rosemary Vegan Cheese Ball is a delightful and flavoursome treat that brings a burst of festive joy to any gathering. This creamy, plant-based cheese ball is made with wholesome ingredients, making it a perfect addition to your snack platter or as an appetising starter at dinner parties. The combination of tangy cranberries and fragrant rosemary creates a comforting aroma while the nuts provide a satisfying crunch. Plus, it’s vegan, making it a great option for all your friends and family, regardless of their dietary choices.
What You’ll Need for Cranberry Rosemary Vegan Cheese Ball
To create this delectable cheese ball, gather the following ingredients:
- 1 cup raw cashews (soaked overnight or in hot water for at least 15 minutes)
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons coconut oil, melted
- 1 tablespoon white miso paste
- 1 clove of garlic, minced
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped chives
- 3 tablespoons roughly chopped dried cranberries
- 1/4 cup roughly chopped walnuts
Step-by-Step Cranberry Rosemary Vegan Cheese Ball Recipe
- In a small food processor, combine the soaked cashews, nutritional yeast, lemon juice, melted coconut oil, miso paste, minced garlic, and salt. Blend until the mixture is smooth and creamy.
- Add the chopped rosemary, chives, and cranberries to the blended cashew mixture. Pulse a few times to combine these ingredients without chopping them too finely.
- Line a small bowl with plastic wrap, leaving some overhang on the sides. Transfer the cheese mixture into the bowl and fold the wrap over the top. Twist to form a ball shape.
- Place the wrapped ball in the refrigerator for a couple of hours or in the freezer for about an hour until it firms up.
- In a pan over medium heat, toast the chopped walnuts for about 10 minutes, stirring occasionally until they smell fragrant and slightly golden.
- Transfer the toasted walnuts to a food processor and blitz until they are finely ground.
- Remove the cheese ball from the fridge. If necessary, reshape it. Roll the cheese ball in the crushed walnuts until it’s well-coated.
The Best Way to Serve It
Serving your Cranberry Rosemary Vegan Cheese Ball is part of the joy! Consider placing it on a beautiful wooden board or a decorative platter. Surround it with an assortment of crackers, fresh vegetable sticks, or breadsticks for an enticing presentation. You can even add some fresh fruit like apple slices or grapes for a sweet contrast. Add a small bowl of chutney or a dollop of vegan cream cheese alongside for an extra special touch. This dish not only looks fantastic but will also be a hit among your guests!
Expert Tips for Cranberry Rosemary Vegan Cheese Ball
- To enhance the flavour, try adding a pinch of smoked paprika or cumin to the cheese mixture for a smoky twist.
- If you’re not a fan of walnuts, feel free to substitute them with pecans or almonds, based on your preference.
- For a more robust dish, consider mixing in some crushed red pepper flakes for a bit of heat.
Cranberry Rosemary Vegan Cheese Ball: Frequently Asked Questions
Can I use roasted cashews instead of raw?
While it’s best to use raw cashews for a creamy texture, roasted cashews can work. Just be aware that they may alter the flavour slightly.
How long can I keep this cheese ball in the fridge?
You can store the cheese ball in an airtight container in the fridge for up to one week.
Can I freeze this cheese ball?
Absolutely! Wrap it tightly and freeze for up to 2 months. Thaw it in the fridge overnight before serving.
Give this Cranberry Rosemary Vegan Cheese Ball a try, and enjoy indulging in a fabulous plant-based delight that everyone will love!