This easy vegan cream cheese ball is a healthy, great appetizer for the holiday season, perfect for all dietary restrictions.
450 grams of your favourite vegan soft cream cheese
100 grams of your favourite vegan soft cheddar cheese
3 packets of Good Catch Tuna – Naked in water Tuna – rinsed, strained and squeezed
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. olive oil
3 tsp apple cider vinegar
1 tsp sea salt
1/2 black pepper
2/3 cup finely chopped sweet white onion
2/3 cup finely chopped fresh herbs (I used cilantro, parsley, thyme, dill, sage and oregano)
3 large garlic cloves, pressed
Cheese Ball Topping (optional):
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 2 pieces – 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.
Split your cheese mixture into using your hands and begin rolling them into large balls (2). Place each 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 optional walnuts and enjoying with fresh veggies, toast or crackers.
The cheese balls will last up to 10 days in the fridge, wrapped in paper or cling film.
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