Did somebody say vegan cheese ball? You bet, and this one is damn delicious! This easy, vegan cream cheese ball is a healthy, great appetizer for the holiday season and perfect for almost all dietary restrictions. Serve on a charcuterie board or as an appetizer on toast or crackers. It’s raw – so no cooking required.

Makes 2 cheese balls

INGREDIENTS

  • 450 g vegan, soft cream cheese
  • 100 g vegan, soft cheddar cheese
  • 3 packets vegan tuna, rinsed and squeezed
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. olive oil
  • 3 tsp. apple cider vinegar
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • 2/3 cup finely chopped sweet onion
  • 2/3 cup finely chopped herbs such as cilantro, parsley, thyme, dill, sage and oregano
  • 3 large garlic cloves, pressed

Cheese Ball Toppings (optional)

  • Fresh herbs
  • Crushed walnuts

DIRECTIONS

  1. Add the oats, dates, sunflower seeds, hemp hearts, sunflower seed butter and vanilla to a food processor. Process until combined. The mixture will be crumbly.
  2. Add water (or coconut oil), one tablespoon at a time and process until the mixture sticks together when pressed. You might not need all three tablespoons if your dates are softer and stickier.
  3. Chop your chocolate into small-medium chunks and add to the food processor. Pulse a few times to incorporate into the mixture.
  4. Press the mixture at the bottom of a small dish. Keep covered in the fridge or freezer. They’re great when eaten straight out of the freezer!

NOTE:
Cheese balls will last up to 10 days in the fridge, wrapped.

Nutritional facts per serving: Calories 348; protein 20 g; fat 27.5 g; carbs 6 g.

You may also like: No Egg – Egg Florentine

Recipe and Photography – Maria Koutsogiannis

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