Vegan Holiday Cranberry Cheese Ball

Cranberry-Cheese-Ball, vegan, whole food plant-based, easy, healthy, oil-free

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!

Prep Time20

Total Time20

Servings: servings

Calories: 93kcal

Author: Hannah Kaminsky

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

Serving suggestion: 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.

Notes: 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.

Nutrition