Vegan Cranberry Pecan Cheese Ball

A cheese ball without cheese? Absolutely — and it’s just as creamy, tangy, and irresistible as the classic version. This vegan cranberry pecan cheese ball is a game-changer for holiday entertaining, whether you’re plant-based, lactose intolerant, or just trying to offer something everyone can enjoy.

Made from wholesome ingredients like soaked cashews or store-bought dairy-free cream cheese, it’s beautifully flavored with herbs, garlic, a hint of sweetness, and the festive crunch of pecans and cranberries. It’s a holiday showstopper — minus the dairy, but with all the indulgence.

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Why You’ll Love This Vegan Cheese Ball

• Totally dairy-free – Perfect for vegan diets, lactose intolerance, or non-dairy guests

• Packed with flavor – Tangy, garlicky, slightly sweet, and nutty

• Gorgeous presentation – Red cranberries and golden-brown pecans look stunning on any table

• Make-ahead magic – Prep it in advance and chill until ready to serve

• No odd ingredients – Simple pantry staples or store-bought vegan cream cheese

Whether it’s for Christmas dinner, a Thanksgiving starter, or a New Year’s Eve snack table, this vegan cheese ball fits the occasion — and the season.

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Ingredients You’ll Need

Choose one of two base options: homemade cashew cheese or store-bought dairy-free cream cheese.

Cheese Ball Base

Option 1: Homemade Cashew Cheese (Recommended for a whole-food base)

• Raw cashews – 1½ cups, soaked overnight or boiled for 15 minutes

• Lemon juice – 2 tablespoons

• Apple cider vinegar – 1 tablespoon

• Garlic clove – 1 (or ½ teaspoon garlic powder)

• Nutritional yeast – 2 tablespoons (for cheesy flavor)

• Salt – ½ teaspoon

• Water – 3–5 tablespoons (to blend)

Option 2: Store-Bought Base

• Vegan cream cheese – 2 cups (about 16 oz)

• Nutritional yeast – 2 tablespoons

• Garlic powder – ½ teaspoon

• Lemon juice – 1 tablespoon

• Salt – ¼ teaspoon (adjust to taste)

Flavor & Texture Add-ins

• Dried cranberries – ¾ cup, chopped

• Chopped pecans – ¾ cup, toasted for deeper flavor

• Fresh parsley – 1 tablespoon, finely chopped (optional)

• Green onions – 2 tablespoons, finely sliced

• Maple syrup – 1 tablespoon (optional for balance)

• Black pepper – to taste

Coating

• ¼ cup chopped dried cranberries

• ¼ cup chopped toasted pecans

• Optional: chopped fresh parsley for color

Serving Ideas

• Crackers (gluten-free, grain-based, or seed crackers)

• Sliced cucumber, celery, or bell pepper

• Apple slices or pear wedges

• Mini rice cakes or vegan flatbread

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How to Make the Vegan Cranberry Pecan Cheese Ball

Step 1: Prepare the Cashew Cheese (If using homemade)

• Drain and rinse the soaked cashews.

• In a high-powered blender or food processor, blend cashews, lemon juice, vinegar, garlic, nutritional yeast, salt, and 3 tablespoons of water.

• Blend until completely smooth, adding a little more water if needed. Scrape down the sides often. It should be thick but smooth like soft cheese.

Step 2: Add Mix-ins

• Transfer your cashew cheese (or vegan cream cheese base) to a bowl.

• Fold in the chopped cranberries, toasted pecans, green onions, parsley, maple syrup, and black pepper. Mix until well combined.

Step 3: Chill and Shape

• Scoop the mixture onto a large piece of plastic wrap.

• Use the wrap to shape it into a round ball.

• Wrap tightly and refrigerate for at least 2 hours (or overnight) to firm up.

Step 4: Roll in Coating

• On a plate, mix together the extra chopped cranberries, pecans, and optional parsley.

• Unwrap the cheese ball and gently roll it in the mixture, pressing to adhere.

Step 5: Serve

• Place on a serving board or plate.

• Surround with crackers, veggies, or fruit for dipping.

• Garnish with rosemary sprigs or pomegranate seeds for a festive finish.

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Flavor Variations & Substitutions

Cheese Base Options

• Use a store-bought herbed vegan cream cheese for extra flavor

• Add vegan feta crumbles for a brinier, saltier version

• Mix in dairy-free yogurt for a tangy, lighter texture (1–2 tablespoons)

Nut-Free Variation

• Use sunflower seeds instead of cashews

• Replace pecans with roasted pumpkin seeds or hemp hearts

• Choose a soy- or oat-based vegan cream cheese

Sweet and Spicy Twist

• Add ¼ teaspoon cinnamon or a pinch of nutmeg for warmth

• Include a small dash of smoked paprika or cayenne for a subtle kick

• Drizzle the top with a touch of maple syrup before serving for a sweet glaze

Add More Herbs

• Try thyme, chives, or dill for a fresh herbal note

• Garnish with edible flowers or microgreens for spring events

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Tips for Success

• Soak cashews well – Overnight is best, but 15 minutes in boiling water works in a pinch

• Use a powerful blender or food processor – This ensures a smooth, creamy texture

• Toast the nuts – This brings out their natural oils and adds a rich, roasted flavor

• Chill time matters – The ball will be too soft to shape without proper chilling

• Roll just before serving – Keeps the coating fresh and crisp

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Make-Ahead & Storage Guide

• Make up to 3 days in advance – Wrap the cheese ball in plastic and store in the fridge

• Add coating the day of – Prevents sogginess and keeps the appearance vibrant

• Store leftovers in the fridge – Wrapped tightly, it lasts 4–5 days

• Do not freeze – The texture may become grainy once thawed

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Nutritional Snapshot (Per Serving – Approximate)

Based on 10 servings using cashew cheese base

• Calories: ~190

• Fat: ~15g

• Carbohydrates: ~7g

• Protein: ~5g

• Sugar: ~3g (mostly from cranberries and maple syrup)

For a lower-fat version, reduce the amount of nuts and use a lighter vegan base like silken tofu.

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Frequently Asked Questions

Is this recipe gluten-free?
Yes! The cheese ball itself is gluten-free. Just pair it with gluten-free dippers like rice crackers, veggie sticks, or seed crisps.

Can I make this nut-free?
Definitely. Use sunflower seeds for the cheese base and roll the ball in roasted pepitas instead of pecans. Choose a nut-free vegan cream cheese if using store-bought.

What can I serve this with?
Crackers, sliced fruit (apples, pears), fresh veggies (cucumbers, carrots), pita chips, or pretzel sticks.

Does it taste like real cheese?
While it’s not identical to dairy cheese, this vegan version delivers a similar rich, tangy, and creamy experience — especially with the right seasoning and texture.

Can I make it spicy?
Yes! Add crushed red pepper flakes or a pinch of cayenne to the mix for heat.

Can I shape it differently?
Absolutely. Try forming it into a mini wreath, a log, or several bite-sized balls for cocktail parties.

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How to Serve for the Holidays

Make your dairy-free cheese ball the star of your holiday table with these presentation ideas:

• Place on a wooden board with cranberries, rosemary, crackers, and holiday fruits

• Shape into a wreath and garnish with fresh herbs and pomegranate seeds

• Make mini cheese balls and skewer with toothpicks for bite-sized party snacks

• Pair with sparkling water mocktails flavored with citrus or cranberry

This vegan appetizer looks just as good as it tastes and easily earns a top spot on your holiday spread.

Final Thoughts

This vegan cranberry pecan cheese ball proves that festive, flavorful, and indulgent appetizers don’t need dairy to shine. Whether you’re serving guests with special diets or simply looking for a plant-based party dish that stands out, this recipe delivers creamy texture, sweet-savory balance, and beautiful presentation.

Make it for your next holiday event, and don’t be surprised when even the non-vegans ask for the recipe. It’s that good — and that easy.