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Vegan Pumpkin Cheese Ball (Vegan, Light and Easy)

A vegan cheese pumpkin ball may sound like an autumn snack, but it fits perfectly on a December table too, especially when everything outside is cold and grey. It brings the same cosy, comforting vibe as holiday spreads and baked dishes, just in a lighter, plant‑based form that still feels rich and celebratory. The warm colour of the pumpkin and spices looks beautiful next to evergreen branches, candles, or fairy lights, and the round shape makes an easy, eye‑catching centerpiece for any winter gathering.

This version is built on simple staples: pumpkin purée for sweetness and colour, soybeans and chickpea flour for protein and structure, and cashews to give that creamy, "cheesy" mouthfeel without any dairy. Nutritional yeast, lemon juice, and spices add a tangy, umami depth, so the ball tastes bold enough to stand on a holiday snack board alongside olives, pickles, and roasted nuts. Once chilled, it turns firm but spreadable, so guests can scoop or slice pieces onto rice cakes, crispbread, or vegetable sticks without it collapsing.

The real fun comes with the coating. Because the interior of the ball is already seasoned, the outer layer is your chance to play with texture and colour: think finely crushed crackers, toasted seeds, or a blend of smoked and sweet paprika, mixed with more nutritional yeast for a golden, slightly smoky crust. A generous coating makes every bite start with crunch and finish creamy, which feels especially satisfying when it is cold outside, and everyone is craving comfort food. Shaping it into a neat ball and topping it with a little herb sprig or a vegetable “stem” gives it that pumpkin look, but you can also press gentle lines along the sides to suggest pumpkin ribs for extra charm.

Served on a big plate surrounded by crackers, rice cakes, and fresh vegetables, this pumpkin cheese ball turns into a shareable centrepiece that invites people to gather around and snack slowly. It works just as well for a casual movie night as it does for a Christmas Eve buffet or a New Year’s Eve spread. If you make it a day ahead, the flavours deepen, and the texture sets even better, which takes pressure off on busy holiday days and lets you simply place it on the table, add a few garnishes, and enjoy the compliments :) 

Pumpkin Cheese Ball 



Prep time: 10 minutes

Stovetop thickening: 5 minutes

Baking time: 25–30 minutes

Chilling time: minimum 3 hours (best overnight)

Ingredients (1 small dish, ~12–14 cm)

  • 1 cup pumpkin purée (preferably from roasted pumpkin)

  • 2–3 tbsp cooked soybeans

  • 2 tbsp soaked cashews

  • ½ cup chickpea flour

  • 2 tbsp nutritional yeast

  • 1 tbsp lemon juice

  • 1 tsp sweet paprika

  • ½ tsp turmeric

  • ½ tsp salt

  • ¼ tsp black pepper

  • 4–6 tbsp plant milk (rice or almond)

  • For coating: a generous amount of turmeric + paprika + dill (optional)

Instructions

1. Blend the Base

Blend pumpkin, soybeans, cashews, lemon juice, nutritional yeast, paprika, turmeric, salt, pepper, and plant milk until smooth.

2. Add the Chickpea Flour

Add the ½ cup chickpea flour and blend again until the mixture becomes thick and uniform.

3. Thicken on the Stove

Cook on low heat, stirring constantly, until the mixture thickens and turns slightly stretchy (about 3–5 minutes). 

4. Form and coat the ball

Scoop the chilled mass out of the bowl.
With clean, slightly damp hands:

  • press it together,

  • roll gently between your palms,

  • compact the edges,

  • shape into a smooth round ball.

If the mixture sticks → lightly wet your palms.
If cracks appear → press them closed; they disappear easily when the mass is cold.

5. Coat the ball

Prepare a shallow plate with:

  • a thick layer of turmeric

  • a bit of sweet paprika

  • optional chopped dill

Roll the ball in the spices until fully coated.
Turmeric gives a deep golden color; use enough for a bold yellow shell.

6. Bake

  • Bake at 180°C for 25–30 minutes, until lightly firm.

5. Chill

  • Let it cool, then refrigerate for at least 1 hour.
  • Chilling tightens the structure, and therefore the ball won’t fall apart.

Serving ideas

  • protein rice cakes

  • crispbread

  • romaine leaves

  • cucumber sticks

  • roasted green beans

Notes

  • A small amount of cashews adds a creamy texture without overpowering the flavor.

  • If you want a firmer cheese, increase the amount of chickpea flour

  • For a richer flavor, add more nutritional yeast.

Nutrition (Per portion (1/6 of the cheese ball, estimated))

Calories: ~74 kcal

Protein: ~3.9 g

Carbs: ~10.3 g

Fiber: ~2.3 g

Fat: ~1.8 g

Sugars: ~1.8 g

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