Making an appetizer that pleases everyone can be quite the feat, but this vegan cheese ball is up for the challenge. This creamy and savory recipe can be paired with crackers or vegetables to fend off your hungry guests until dinner is ready. This cheese ball is vegan and packed with flavor so everyone can enjoy every bite. We hope you enjoy this retro recipe.
8 oz vegan cream cheese
1 cup vegan cheddar cheese, shredded
1 green onion
2 tsp vegan Worcestershire sauce
½ tsp dried parsley flakes
½ tsp dried garlic powder
½ tsp dried oregano
⅙ tsp black pepper (a pinch)
½ cup vegan cheddar cheese, shredded
Take your vegan cream cheese out of the refrigerator to soften 5 to 10 minutes before you begin making your cheese ball.
In a large bowl, add your vegan cream cheese and beat it with a hand mixer until smooth. You can also smooth it with a heavy wooden or metal spoon, which will take a little longer. Set aside.
Chop your green onions and add them to the cream cheese.
Add your shredded vegan cheddar to the bowl along with your vegan Worcestershire sauce, parsley flakes, garlic powder, oregano and black pepper. Stir until the ingredients are evenly combined and there are no clumps of unincorporated vegan cream cheese.
With clean hands, form the cream cheese into a ball.
Using either beeswax wrap, a cheesecloth, or plastic cling film, tightly wrap the cheese ball to help it keep its shape. Set it in the refrigerator for at least one hour to chill.
After it’s chilled and set in its shape, remove the wrapping and pat on the remaining vegan cheddar shreds to coat the cheeseball.
Serve immediately with crackers or celery sticks or save it in the refrigerator for up to one week. Enjoy!