Vegan Cheddar Cheeseball
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Vegan Cheddar Cheeseball
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 block 200 g/7 oz of your favourite vegan cheese to eat cold, I use Mexicana or Daiya Farmhouse block
- 1/2 tsp garlic powder
- 1 tsp paprika powder
- 1/2 tsp onion powder
- 1/4 tsp kosher salt
- 1 cup 1 whole tub/227 g vegan cream cheese
- 1 sprig green onion, finely chopped
- 6 Ritz crackers roughly crushed
Instructions
- In a food processor (you can also just use a cheese grater), process until you have uniformly fine bits of the cheese block. The smaller the better.
- Add the garlic powder, paprika, onion powder, and salt, and continue to process until the spices are evenly distributed.
- Finally add the vegan cream cheese to the food processor (or bowl if you're not using one), and process until the whole mixture if uniformly chunky and spicy, ensuring that the cream cheese is well dispersed and no chunks of cream cheese remain (you'll naturally have chunks of cheddar cheese and you want that).
- Turn over onto some plastic wrap or reuseable cloth wrap and shape into a ball. Refrigerate fully covered to firm up and marry all the spices, ideally overnight.
- Before serving, in a bowl, combine chopped green onion and crushed Ritz crackers. Unwrap the chilled cheese ball and roll in the onion/cracker mixture to coat completely. You'll have some of the mixture leftover, but you can just use that to reshape/recoat the cheeseball as it gets eaten. Serve on a cheese board surrounded by other vegan cheese, crackers, fruit, vegan deli slices and olives for a delicious vegan charcuterie & cheese board!
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