Vegan Cheese Ball No Nuts Cheddar Cheese Ball
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8
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Calories
40 kcal
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Cuisine
American
Vegan Cheese Ball No Nuts Cheddar Cheese Ball
Description
The Vegan Cheese Ball No Nuts Cheddar Cheese Ball combines chickpea flour with nutritional yeast, pickled jalapeno, mustard, tahini, and spices, then cooked into a thick, creamy mixture. The cooking process gives it a custard-like consistency that firms up as it cools, making it easy to shape. The turmeric and smoked paprika add a gentle yellow color and smoky depth. Once chilled, the cheese can be formed into a ball and coated with a mixture of breadcrumbs and nutritional yeast seasoned with paprika or cayenne for a touch of heat and an added crunch. This cheese ball suits those avoiding nuts while providing a sharp cheddar-inspired flavor from plant-based ingredients.
The preparation involves careful blending, cooking over medium-low heat to eliminate raw flour taste, and allowing the mixture to chill for at least an hour to set properly. This method yields about three-quarters of a cup of cheese mixture, appropriate for small gatherings or appetizers.
Shaping can be done after chilling the mixture either in a container or after partially setting it in a skillet. If too sticky, additional chilling can help the cheese become more manageable for rolling or coating.
Ingredients
For the Cheese:
- 2 chickpea flour garbanzo bean flour or 2 full Tbsp besan, scant tablespoons
- 2 tbsp nutritional yeast
- 1/2 to 3/4 tbsp prepared mustard
- 1/2 tbsp pickled jalapeno sliced
- 1 tsp onion powder
- 1/3 tsp garlic powder
- 1/4 tsp Turmeric for color
- 1/4 tsp smoked paprika
- 1 to 1.5 tbsp lemon juice more for sharper/tangier
- 1 tbsp tahini 2 tbsp for more texture
- 1/2 cup water
- 1/4 tsp salt or more
- black pepper a generous pinch
Other add ins:
- red pepper flakes chopped roasted hatch or jalapeno chile, 1 to 2 tbsp daiya cheddar shreds or other vegan cheddar
- add rejuvelac or miso or sundried tomato for tangier flavor
To coat:
- 2 tbsp bread crumbs use tortilla chips to make gluten-free
- 2 tsp nutritional yeast
- 1/2 to 1 tsp paprika or cayenne
Instructions
- In a blender blend all the ingredients under cheese until smooth. Blend well. Pour into a small skillet over medium-low heat. Add the other add ins like pepper flakes or chili if you like. Cook for 3 to 4 minutes. Stir frequently. The mixture will get lumpy and then smooth out into a custard-ish consistency. You can taste the mixture carefully at this point and adjust salt/tang . So not add too much mustard, the mustard taste gets very strong as the cheese sits. Continue to cook for another 1 to 2 minutes or until the chickpea flour does not taste raw.
- Grease the containers you plan to use to store the mixture in. Pour mixture in the container/s. Use greased hands to press or even it out. Let it chill for an hour. I used 2 small bowls. *The chickpea flour thickens up allthe liquid in the recipe into a creamy mixture, that sets as it sits. So you get about a scant 3/4 cup cheese mixture from the recipe.
- To make the bread crumb coating: Pulse the bread crumbs, nutritional yeast and spices a few times. Place in a bowl.
- Remove the cheese from the container, place over each other to form a ball. Press slightly to stick. Roll in the bowl to coat or sprinkle the coating on the ball generously on all sides. Or press finely chopped herbs of choice all over. Place on a plate. Serve as is, or warm for a few seconds in the microwave and serve.
- *If it doesn't work out well, melt the cheese with non dairy milk in a skillet and use for mac and cheese.
Notes
- Chill the cheese mixture for at least an hour to ensure it firms up well before shaping.
- If the mixture is too soft or sticky when shaping, refrigerate for longer until it is easier to handle.
- Use greased hands to shape the cheese ball to prevent sticking and maintain a clean surface.
- The breadcrumb coating can be made gluten-free by substituting with crushed tortilla chips.
- Adjust the amount of lemon juice and mustard carefully since their flavors become stronger as the cheese sits.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Calories | 40kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Sodium | 120mg | 5% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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