Plant-Based Cheese Ball with Cranberry, Thyme and Walnut
Ingredients
The Cheese Ball
-
225
grams
vegan soft cream cheese
-
50
grams
vegan soft cheddar cheese
-
¼
cup
dried cranberries (chopped)
-
¼
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
-
½
tsp
black pepper
-
½
cup
sweet white onion (finely chopped)
-
¼
cup
fresh herbs (thyme, cilantro, parsley)
-
3
large
garlic cloves (pressed)
Cheese Ball Topping
-
½
cup
dried cranberries (whole)
-
to taste
fresh thyme sprigs
Instructions
- Combine the vegan cream cheese and cheddar cheese in a bowl until soft and moldable.
- Add the remaining ingredients and mix until well combined, adjusting salt and pepper to taste.
- Roll the mixture into a large ball using your hands.
- Wrap the cheese ball in parchment paper or cling film and refrigerate for at least 2 hours or overnight.
- Before serving, coat the cheese ball with whole cranberries and fresh thyme sprigs.
Nutrition Facts (estimated)
Servings
1 Cheese Ball
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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