Plant Based Cheese Ball with Cranberry, Thyme and Walnut
User Reviews
4.8
10 reviews
Excellent
Plant Based Cheese Ball with Cranberry, Thyme and Walnut
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
For the Cheese Ball:
- 225 grams vegan cream cheese of your favourite soft type
- 50 grams vegan cheddar cheese of your favourite soft type
- 1/4 cup Patience Fruit and Co. dried cranberries (chopped)
- 1/4 cup walnuts finely chopped or crushed
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. olive oil
- 3 tsp apple cider vinegar or lemon juice
- 1 tsp salt sea salt
- 1/2 black pepper
- 1/2 cup sweet white onion finely chopped
- 1/4 cup fresh herbs I used thyme, cilantro and parsley, finely chopped
- 3 garlic pressed, large cloves
Cheese Ball Topping:
- fresh thyme sprigs
- 1/2 cup dried cranberries whole, Patience Fruit and Co. brand
Instructions
- Into a medium-sized mixing bowl begin combining your cheeses of choice. Mix till soft and mouldable. I used a wooden spoon and it worked perfectly.
- Begin adding the rest of your ingredients and stir till everything is well combined. Give your cheese mixture a taste and test for salt + pepper. As as you see fit.
- Place 1 piece – around the size of a sheet of paper – of lightly greased parchment paper or cling film on the surface of your counter and set aside.
- Using your hands, begin rolling the cheese mixture into one large ball. Place the ball onto the parchment or cling film and cover with the parchment or cling film. Place in the fridge overnight or at least 2 hours before coating with cranberries and sprigs of fresh thyme.
- Enjoy with fresh veggies, crackers or even on toast!
Notes
- The cheese balls will last up to 10 days in the fridge, wrapped in paper or cling film.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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