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This vegan garlic herb cheese ball has turned into my go-to holiday appetizer, mixing the smooth richness of plant-based cream cheese with fragrant herbs and a crunchy walnut exterior. It's great for get-togethers where you've got both vegan and non-vegan friends, and this no-cook treat brings fancy flavor without any tricky steps.
I whipped this cheese ball up for the first time when I had to throw a last-minute holiday party and needed something that looked fancy but didn't take forever. When the plate was empty and everyone asked me how I made it, I knew this had to become one of my regular offerings.
Ingredients
- Vegan cream cheese: Makes up the smooth foundation - grab Tofutti since it stays firm and keeps its shape really well
- Extra virgin olive oil: Brings a nice silkiness and helps create that smooth, decadent feel
- Vegan Parmesan shreds: Add that wonderful savory cheese flavor we all want
- Mixed dried Italian herbs: Give Mediterranean taste while helping soak up extra moisture
- Fresh lemon juice: Cuts through the richness with a bit of tang
- Garlic granules: Add wonderful aroma without the harsh bite of fresh garlic
- Walnuts: Give a lovely crunch and nutty flavor that works perfectly
Step-by-Step Instructions
- Mix Everything:
- Put all your cheese ball stuff in a small bowl and beat until it's fluffy and smooth. Don't rush - about 2-3 minutes of mixing will get that perfect light texture. Wipe down the sides and roughly form it into a ball shape.
- Quick Freeze:
- Stick the bowl in the freezer for exactly 15 minutes. This key step makes the mix just firm enough to handle but not rock-hard. Don't skip this or your cheese will be too gooey to work with.
- Get Your Nuts Ready:
- While your mix is cooling, chop the walnuts into tiny, even bits. The smaller and more uniform you chop them, the prettier your final ball will look. Try for pieces about as big as rough breadcrumbs.
- Form Your Ball:
- Put a little olive oil on your hands to stop sticking. Gently roll the cold cheese mix between your palms to make a nice round ball. Work fast so it doesn't warm up and get too soft.
- Roll in Nuts:
- Roll your cheese ball in the chopped walnuts, pressing them lightly so they stick all over. Make sure it's completely covered for the best look.
- Final Chill:
- Put your nut-covered cheese ball on the serving dish and pop it back in the freezer for a quick 5-minute set. This final cooling makes sure it keeps its shape perfectly when served.
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The dried herb mixture really makes this cheese ball stand out. I found summer savory, a lesser-known Italian herb that brings a light peppery flavor unlike any other. Finding it at a specialty food shop totally changed this recipe, giving it that mysterious element guests always try to figure out.
Storage Tips
You can make this cheese ball up to 2 days before you need it and keep it wrapped tight in the fridge. Just add the nuts right before serving so they stay crunchy. If you have leftovers, put them in a sealed container in the fridge for up to 5 days, though the nuts might get a bit soft over time.
Choosing The Right Cheese
The brand of vegan cream cheese you pick really affects both how it feels and tastes. Tofutti makes a firmer cheese ball that doesn't collapse, so it works great when served warm. Kite Hill tastes better but tends to be softer, so you'll need to chill it longer. If you go with Kite Hill, think about adding another tablespoon of vegan Parmesan to help it stay firm.
Serving Suggestions
Make this cheese ball part of a bigger snack spread by matching it with different tastes and textures. Place it among fancy crackers, sliced sourdough, colorful raw veggies, dried fruits like apricots or figs, and some olives. The mix of salty, tangy, creamy and crunchy makes a beautiful display that lets guests try lots of different taste combos.
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Herb Variations
The Italian herb mix gives that classic Mediterranean taste, but you can play around with different herb combos to create your own versions. Try herbs de Provence with hints of lavender for a French twist. Go Greek with extra oregano and a touch of mint. In summer, you can use fresh herbs instead, just make sure to chop them tiny and dry them well first so they don't make your cheese ball too wet.
Frequently Asked Questions
- → Which vegan cream cheese is best for this?
Tofutti works best due to its thick, moldable consistency. For a softer option like Kite Hill, chill longer for easier shaping.
- → Can I replace dried herbs with fresh ones?
Totally! Fresh parsley or basil can boost the flavor. But dried Italian herbs absorb moisture better, keeping the cheese ball firmer.
- → What if the mixture gets too soft?
If it's too wet, toss in some extra shredded cheese or a pinch of herbs. Chilling in the freezer for 10–15 minutes should also help.
- → What goes well with this cheese ball?
Serve it up with veggie sticks, crackers, apple slices, pretzels, olives, dried fruits, or marcona almonds. Mix it up however you’d like!
- → How long does it keep in good shape?
For the best flavor, enjoy it within an hour after removing it from the fridge. Store leftovers chilled and eat within a day or two.