Cranberry Walnut Vegan Cheese Ball

Cranberry Walnut Cheese Ball

I had the pleasure of finally meeting Cara of the stellar blog Fork & Beans a few weeks ago and she is awesome! We grabbed a bite to eat with Spabettie and I’m pretty sure that we all could have sat there for hours chatting about food, blog stuff and our lives. That bit might not interest you at all, but what I’m trying to say is that Cara is a food magician whom I totally admire, so check out her blog and get to salivating! Before you go, take a look at this magnificent Cranberry Walnut Vegan Cheese Ball!


Cranberry Walnut Cheese Ball

Special occasions call for special snacks and this here is one special occasion. I’m a big fan of Jackie’s so I wanted to make sure that I what I share with you over here is definitely note-worthy in honor of her and all of you. And to me, there is nothing more impressive than a cranberry walnut vegan cheese ball made completely from cashews.

Making Vegan Cheese Ball

I guess you could say that I am still in the holiday spirit because this ball is filled with cranberries and walnuts but it actually pairs perfectly with the creaminess of the cashews, giving it sweetness and texture that your guests will certainly appreciate. This is the perfect appetizer to serve for Superbowl Bowl Sunday or even the nice dinner party you have planned.  Serve it with my Homemade Rosemary Gluten-Free Vegan Crackers and you got yourself a fancy little dish. Look at you Suzy Homemaker–being all homemade and fancy and stuff…

This Cranberry Walnut Vegan Cheese Ball is the perfect appetizer to serve for Superbowl Bowl Sunday or even a nice dinner party!

Cranberry Walnut Vegan Cheese Ball

Cranberry Walnut Vegan Cheese Ball

Yield: 4 people

This Cranberry Walnut Vegan Cheese Ball is the perfect appetizer to serve for Superbowl Bowl Sunday or even a nice dinner party!


  • 1 c . raw cashews, soaked 2+ hours, drained
  • 2 Tbsp . coconut oil, use refined if you don't like the coconut flavor
  • 1 Tbsp . white wine
  • tsp Juice of 1/2 lemon, or 2 . apple cider vinegar
  • 1/4 tsp . sea salt
  • 1/3 c . dried cranberries, chopped
  • 3/4 c . walnuts, chopped
  • 2 pieces of plastic wrap
  • 1 bowl


  1. Place the cashews, coconut oil, wine, lemon juice and salt into a high-speed blender and begin to mix until smooth. Add 1 tablespoon of water at a time if it is too thick to blend. You shouldn't need more than 2 Tbsp. of water most likely.
  2. Add the cranberries and only 1/4 c. of the walnuts to roughly blend for a couple of seconds.
  3. Line a bowl with plastic wrap as pictured above and spoon the cheese sauce inside. Wrap the top up securely and place in the freezer for 1 hours until it begins to set.
  4. Take the cheese out of the plastic wrap and in a shallow bowl place the remaining 1/2 c. chopped walnuts in and gently roll the cheese ball around until it is completely covered in walnuts. Wrap in a clean piece of plastic wrap, placing it back in the bowl and into the freezer for another hour.
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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cara (2) Native of Los Angeles, Cara is the crazy, chocolate-filled woman behind Fork & Beans. On a mission to recreate every treat known to mankind, she has every intention of making them gluten, egg, and dairy-free. Oh, and super tasty too. From a range of Girl Scout Cookies, homemade candy bars, to a collection of childhood favorite snacks–nothing is off-limits. You can follow Fork & Beans on Facebook, Pinterest, and Instagram. You can also pre-order the upcoming published cookbook Decadent Gluten-free Vegan Baking here.

29 Comments on “Cranberry Walnut Vegan Cheese Ball

  1. Pingback: Cranberry Walnut Vegan Cheeseball | Fork and Beans

  2. This looks great and not too fussy to make. Thanks! Oh, just so you know, the recipe says to, “line a bowl with plastic wrap as pictured below” and it’s actually pictured above!

    • Fixed! Thank you for the heads up, that was my fault. 😀

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  4. This is fantastic! I added a spoonful of Cranberry Jalapeno Jelly to the mix and then some more on a slice for an extra kick when spreading on crackers and tortilla chips. So glad I found this as I used to make a 9-inch cheesecake version to serve this at parties. Now I can make it vegan just for myself…well, maybe I’ll share a little.

    • You just freeze it until it is firm, and keep in the refrigerator for probably an hour before serving.

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  8. I was wondering if there was anything I could substitute for the cashews. I’m new to Veganism and sadly I’m severely allergic to cashews. I’ve used eggplant to substitute for melted cheese but it doesn’t have the same consistency as what Cashews have. If you could help this girl out it would be much appreciated!

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  10. I made this today and it is incredible! Thanks so much for the recipe. I was so glad I found your recipe today. I have been searching for a vegan cheese ball that doesn’t rely on garlic and onions (which I detest) for the flavor. I also wanted one that didn’t rely on nutritional yeast (which I eat but don’t like to use it as a main flavor). Thanks again, I will make this over and over!

  11. Once it is in the freezer for the second time…do you store it there? Serve it frozen?

      • Freeze it until it has hardened, then move to fridge probably an hour or two before serving.

  12. Hi, this looks delicious and I really want to give it a go but want to avoid plastic waste so any tips on how to do this?

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