Kick off your holiday party with a show-stopping starter! In this twist on the southern staple, creamy cashew cheese meets fresh cranberries simmered in orange juice, turning the soft spread a jolly pink color.
Crusted with crisp pistachios and pomegranate arils, each bite is a little bit sweet, tart, and richly savory. It’ll be hard to leave room for the main meal when the appetizer is this compelling!
Health Benefits of Cranberries
Cranberries are a nutrient-packed superfruit that offer a wide range of health benefits, making them a great addition to any diet. Rich in antioxidants, particularly anthocyanins, cranberries help fight free radicals in the body, which can reduce inflammation and lower the risk of chronic diseases such as heart disease, diabetes, and cancer. These antioxidants also play a role in boosting the immune system, making cranberries a popular choice during cold and flu season.
Cranberries Protect Against UTIs
One of the most well-known benefits of cranberries is their role in urinary tract health. Cranberries contain compounds called proanthocyanidins that prevent harmful bacteria from adhering to the walls of the urinary tract, reducing the risk of urinary tract infections (UTIs). While cranberries aren’t a cure for UTIs, studies suggest they can help reduce the frequency of infections, making them an excellent preventive measure for those prone to UTIs.
Loaded with Antioxidants
In addition to their antioxidant and antibacterial properties, cranberries are a good source of dietary fiber, which promotes healthy digestion. The fiber in cranberries helps regulate bowel movements, improve gut health, and may even aid in weight management by promoting feelings of fullness. Cranberries are also rich in vitamin C, an essential nutrient that supports skin health, boosts collagen production, and strengthens the immune system.
Vegan Holiday Cranberry Cheese Ball Tips
Since this cheese ball is firmer than your average dip, you’ll want some sturdy accoutrement that won’t crumble under the pressure. Cut veggies like carrots or celery, pita chips, crackers, toasted baguette, pretzels, or bread sticks are all great options.
Worried about guests double-dipping? Make individual mini cheese balls so everyone can have their own! Use small cookie scoop or two spoons to portion about 1 – 2 tablespoon balls instead of forming one large one, rolling them in the topping individually to coat. You may need to double the amount of topping to achieve complete coverage.
Other whole food plant-based recipes you might like:
- Easy Roasted Red Pepper Hummus
- The Best Homemade Guacamole
- No-Oil Chili Lime Tortilla Chips
- My Favorite No-Oil Salad Dressings & Dips
- Tangy Spinach Hummus
- Easy No-Oil Buffalo Cauliflower Bites
Vegan Holiday Cranberry Cheese Ball
Ingredients
- 2 cups raw cashews soaked for 6 hours and drained
- 2 3/4 cups fresh or frozen cranberries divided
- 1/4 cup orange juice
- 1/4 cup nutritional yeast
- 3 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup fresh pomegranate arils
- 1/2 cup pistachios roughly chopped
- 2 tablespoons fresh parsley minced
- 1 tablespoon orange zest
Instructions
- Place the cashews in your high-speed blender and set aside.
- In a medium saucepan, combine 2 cups of cranberries with the orange juice. Bring to a boil then reduce the heat to medium-low. Simmer for 10 minutes, until the cranberries have burst and create a thick, jammy mixture.
- Add the cooked cranberries into the blender, along with the nutritional yeast, miso paste, vinegar, mustard, garlic powder, and onion powder. Begin blending on low and gradually increase the speed to high, pausing to scrape down the sides as needed.
- Keep blending until completely pureed; 6 -8 minutes. You can also use a regular blender or food processor, but the results might be grainier and not perfectly smooth. Add the remaining ¾ cup of raw cranberries and pulse to incorporate.
- Line a rounded bowl with plastic wrap, leaving a good amount of overhang. Transfer the cheese to the bowl, smoothing down the top and tapping it gently on the counter to make sure it’s evenly filled. Use the excess plastic to wrap up the top, rounding it into a ball. Refrigerate for at least 4 hours or until firm.
- Place the pomegranate arils and pistachios into a medium bowl. Add the parsley and orange zest and stir to combine. Roll the cheese ball into it, covering the entire surface. Gently press the pieces in to adhere. Serve right away or keep refrigerated until ready to enjoy. The finished cheeseball can also be frozen for up to 3 months.
Notes
Nutrition
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what can we substitute for the cashews I don’t want to use that many?
You can use pistacios, almonds, walnutes, or pinenuts.
Thank you for sharing! The recipe says to add 1/2 of the cooked cranberries to the blender (step 3). Where are the rest of the cooked cranberries used? Does the nutritional yeast get added to the blender with the cashews (Step 3)?
The other half of the cranberries are added in step 4 after blending the mixture. The nutritional yeast is added in step 3 along with the other ingredients.
When do you add the other 1/2 of the cooked cranberries?
It is in step 4. After blending the mixture you add the rest of the cranberries and blend to incorporate.