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Tofu Vegan Cheese Ball Recipe

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4.2 from 31 reviews

This Tofu Vegan Cheese Ball is a creamy, flavorful vegan cheese alternative made with extra-firm tofu, nutritional yeast, fresh herbs, and melted coconut oil. Perfect as a party appetizer, it combines garlic, apple cider vinegar, and lemon juice for a tangy taste, then is rolled in a nut and herb mixture for an eye-catching, delicious finish. Ready to serve after chilling for at least three hours, this cheese ball is a perfect treat for vegan or dairy-free diets.

Ingredients

Cheese Ball Mixture

  • 1 14 oz package extra-firm tofu (water-packed)
  • 2 cloves garlic (or 1 teaspoon garlic powder)
  • 3 tablespoons nutritional yeast
  • 1 1/2 teaspoons salt
  • 1/2 cup refined coconut oil (melted and hot)
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons lemon juice
  • 4 tablespoons fresh chives (or other fresh herbs)

Coating

  • 1/4 cup chopped pistachios
  • 2 tablespoons dried cranberries
  • 2 tablespoons fresh parsley (or other fresh herbs)

Instructions

  1. Drain and press tofu: Remove the tofu from its packaging and press it to expel as much liquid as possible. This step ensures a creamy texture for your cheese ball.
  2. Blend base ingredients: Place the pressed tofu in a food processor along with garlic, nutritional yeast, and salt. Blend until the mixture is smooth and well combined.
  3. Add liquids and blend: Pour the hot melted coconut oil, lemon juice, and apple cider vinegar into the mixture. Blend for 1 minute until very creamy, scraping down the sides as needed to ensure everything is incorporated evenly.
  4. Incorporate fresh herbs: Add chopped chives or your preferred fresh herbs and pulse the food processor a few times to distribute them evenly throughout the mixture.
  5. Shape and chill: Line two small bowls with plastic wrap and divide the cheese mixture evenly between them. Form each portion into a ball, wrap tightly, and refrigerate for at least 3 hours so the cheese ball can set and firm up.
  6. Prepare coating: Chop pistachios, cranberries, and parsley finely, or choose other nuts and herbs as desired, and spread them out on a plate.
  7. Coat cheese balls: Once set, unwrap the cheese balls and reshape them if needed. Roll each ball thoroughly in the nut and herb mixture until fully coated. Serve chilled as a delicious vegan appetizer.

Notes

  • Pressing the tofu well is critical to avoid excess moisture and achieve a creamy cheese texture.
  • You can substitute garlic powder for fresh garlic if preferred.
  • Refined coconut oil is preferred as it is flavor-neutral compared to unrefined.
  • Feel free to experiment with different nuts and herbs for coating to match your taste or seasonal availability.
  • Chilling time is important for firmness; do not skip the 3-hour refrigeration step.
  • This vegan cheese ball is best served cold or at room temperature during gatherings.

Find it online: https://recipethrive.com/tofu-vegan-cheese-ball-recipe/