In the summertime, I love an easy snack that doesn’t involve a hot oven or stove that can heat up your house even more. This Plant-Based Cheese Ball is a perfect example of an easy appetizer or snack recipe you can make for the whole family (or just for yourself).
It’s great for a BBQ or pot luck, or just something easy to whip together when dinner isn’t going to be ready for a few hours to hold everyone over.
What you’ll love about this Plant-Based Cheese Ball:
It’s made with the delicious flavours of cranberries and thyme
It is easy to make, whip it up in no time & just let it set
It is versatile and can be spread on or dipped with just about anything
What’s the deal with cranberries?
Cranberries are such a yummy, flavourful dried berry that can be added to so many things like salads, casseroles, desserts, or they can even just be eaten on their own. I’ve made a ton of great cranberry recipes that I’ve linked later on in this post that really let you see how versatile this berry really is.
But on top of being versatile, they are also very healthy. For this recipe and my go-to in my pantry, I use Patience Fruit & Co’s Organic Dried Cranberries. They have a few different variations of these cranberries that range from no sugar added, to ones that are sweetened with apple juice which is what I used for this Plant-Based Cheese Ball for extra flavour.
What’s great about Patience Fruit & Co is that they practice organic farming which really allows the natural nutrients to shine through in their products like polyphenols that are found in cranberries (and apples). Polyphenols are packed with antioxidants that help keep your body healthy.
How do you make a Plant-Based Cheese Ball?
Great question! It’s actually so easy and looks super impressive. In a medium bowl, combine your cheeses of choice and mix until soft and you can mould it. You can use a wooden spoon here!
Begin adding all the other ingredients, stirring until everything is well mixed. Make sure to taste it to ensure you have the right amount of everything, including salt and pepper.
Get a piece of parchment paper or cling film, and place it on your counter. Using your hands, begin rolling your cheese into a large ball, place it onto the paper/film, and cover with more paper or cling film.
Place that bad boy in the fridge overnight or at least for 2 hours to let it sit before sticking on the lovely toppings of cranberries and fresh thyme.
You’re done! Serve this with toast, crackers, veggies, whatever you want!
225 grams of your favourite vegan soft cream cheese
50 grams of your favourite vegan soft cheddar cheese
1/4 cup, Patience Fruit and Co. dried cranberries (chopped)
1/4 cup walnuts, finely chopped or crushed
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. olive oil
3 tsp apple cider vinegar or lemon juice
1 tsp sea salt
1/2 black pepper
1/2 cup finely chopped sweet white onion
1/4 cup finely chopped fresh herbs (I used thyme, cilantro and parsley)
3 large garlic cloves, pressed
Cheese Ball Topping:
fresh thyme sprigs
1/2 cup Patience Fruit and Co. dried cranberries (whole)
Into a medium-sized mixing bowl begin combining your cheeses of choice. Mix till soft and mouldable. I used a wooden spoon and it worked perfectly.
Begin adding the rest of your ingredients and stir till everything is well combined. Give your cheese mixture a taste and test for salt + pepper. As as you see fit.
Place 1 piece – around the size of a sheet of paper – of lightly greased parchment paper or cling film on the surface of your counter and set aside.
Using your hands, begin rolling the cheese mixture into one large ball. Place the ball onto the parchment or cling film and cover with the parchment or cling film. Place in the fridge overnight or at least 2 hours before coating with cranberries and sprigs of fresh thyme.
Enjoy with fresh veggies, crackers or even on toast!
The cheese balls will last up to 10 days in the fridge, wrapped in paper or cling film.