Vegan Cheese Ball (Nut-Free)
Looking for a wholesome, protein-rich centerpiece for your snack table? This soy-based vegan cheeseball is creamy, satisfying, and naturally full of plant-powered goodness. Perfect for parties, picnics, or simply a nutritious spread for crackers and veggies, it’s easy to make ahead and serve chilled.
Vegan Cheeseball
Prep time: 15 minutes
Chill time: 2–3 hours (for best shape and flavor)
Ingredients
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2 cups cooked soybeans (soft and drained)
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2 tablespoons lemon juice
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1 tablespoon olive oil (or other neutral oil)
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon smoked paprika (optional)
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Salt and pepper to taste
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Fresh herbs for garnish (optional)
Instructions
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Place cooked soybeans, lemon juice, oil, garlic powder, onion powder, paprika, salt, and pepper into a food processor.
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Blend until smooth and creamy, scraping down the sides as needed.
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Shape the mixture into a ball using clean hands or plastic wrap.
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Wrap tightly in plastic wrap and refrigerate for 2–3 hours to firm up.
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Place on a serving plate, garnish with fresh herbs if desired, and serve chilled.
Notes
- Storage: Keep refrigerated in an airtight container or wrapped in plastic wrap for up to 4–5 days.
- Serving Suggestions: Serve with breadsticks, crackers, sliced radishes, leafy greens, or fresh vegetable sticks.
- Optional Coatings :
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Chopped roasted almonds, walnuts, or pecans
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Fresh parsley or chives (finely chopped)
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Paprika or chili powder dusting
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Crushed vegan crackers or breadsticks
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Black sesame seeds
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Nutritional Information (per serving, 8 servings, without coating)
| Calories | ~100 kcal |
| Protein | ~8 g |
| Carbohydrates | ~7 g |
| Fat | ~3 g |
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