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Plant Based Cheese Ball with Cranberry, Thyme and Walnut

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes + 2 Hours Inactive Time
  • Cook Time: 0 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 1 Cheese Ball 1x
  • Category: Appetizers + Sides, Budget Friendly, Dips & Spreads
  • Diet: Vegan



For the Cheese Ball:

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.

Keywords: food, whole, vegan, healthy, easy