10 Ingredient Spicy Vegan Cheese Ball with Chilies and Nutritional Yeast! Creamy, easy to make and incredibly delicious! The perfect dip for the holidays!



  • 2 Cups raw cashew nuts
  • 2 cloves garlic, chopped (2 cloves make ~1 tablespoon)
  • 1/2 cc Garlic powder (more to taste)
  • 1 medium span> Lemon, zesty + juice (makes about 3 tablespoons or 45ml juice depending on the original recipe)
  • 3-4 < span class="wprm-recipe-ingredient-unit">EL < a href="https://aax-us-east.amazon-adsystem.com/x /c/QupHUusXpvPZ71U -x_orPOMAAAFjjnW7lwEAAAFKAfeT5h4/https://www.amazon.com/Bragg-Nutritional-Yeast-Seasoning-Premium/ dp/ B002863BIW/ref=as_at/?creativeASIN=B002863BIW&imprToken=SdjvNmOFGURtdnx4HQsczlottoQ&ie; UTF8&qid=1461084690&sr=8-2&keywords=nutritive+yeast&linkCode=w61&tag=minimalistbaker-20&linkId=12fe6e68ab29a48c6d7eb87837ef3c4b" class="wprm-recipe-ingredient-link" target="_blank" rel= "nofollow">Nutritional yeast (to taste)
  • < li class="wprm-recipe-ingredient" style="list-style-type: disk;">1/2 cc sea salt (more to taste)

  • 2 tbsp olive oil
  • 4 oz vegan cream cheese* < span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(I like Trader Joe’s or Toffuti)
  • 1 4 oz.< /span> Peppers (drained)
  • < span class="wprm-recipe-ingredient-amount">1/2 TL smoked paprika
  • 1/8 TL Cayenne pepper (optional)
  • < /ul>

FOR COATING optional

  • 1/4 cup < span class=" wprm - recipe-ingredient-name">chopped raw walnuts or pecans
  • 1 Soup Nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 TL Chili powder
  • 1 pinch Chili de Cayenne
  • 1 healthy pinch Sea Salt


  • Put the cashew nuts in a bowl and fill with ‘Cold water . Soak overnight or at least 6 hours. If you can’t reach them right away, drain them, put them back in a bowl and cover with plastic wrap. They will keep in the fridge for up to 2 days. While not ideal for this recipe, you can also quickly soak cashews by covering them in boiling water and soaking for 1 hour, then draining and proceeding with the recipe as directed.
  • Once the cashews are soaked, drain them thoroughly and place them in your food processor (or blender – although this is a bit is more difficult to mix since not much liquid is added).
  • Minced garlic, garlic powder, lemon zest, lemon juice, nutritional yeast, salt, and Add olive oil. Blend until very creamy and smooth, scraping down the sides as needed. Then add vegan cream cheese, chili peppers, smoked paprika powder and cayenne pepper (optional). Blend again until creamy and smooth.
  • Adjust flavor and spices as needed, add more lemon zest for acidity, nutritional yeast for cheese , garlic for spiciness, salt for saltiness, paprika for smokiness or cayenne pepper for spiciness. I added some more nutritional yeast, salt, cayenne pepper, and paprika. This is supposed to be super tasty, so don’t be shy!
  • Place a fine mesh strainer (or colander) over a medium mixing bowl and set Take out two layers of cheesecloth (or a clean, thin, absorbent towel).
  • Use a spatula to scoop all the cheese onto the cheesecloth, then bring the corners together and gently twist the top to shape the cheese into a “disc”. Secure with a rubber band.
  • Place in the fridge and let set for at least 6 hours, preferably 12-24, or until medium-sized is firm to the touch. There probably won’t be any liquid in the bowl, but the cheesecloth will absorb the excess moisture and the cheese will harden in the fridge.
  • To serve, unwrap from the cheesecloth and carefully invert onto a serving platter. Reshape as needed with your hands or cheesecloth.
  • For the coating (optional), mix the nuts and spices and mix gently with your hands stir. Roll the ball around until coated. It is fragile, so handle it carefully.
  • Enjoy immediately with crackers, vegetables or tortillas. I prefer this cheese with crackers or fries because I think it goes better with carbs than with veggies!
  • Cheese keeps shape for 1 -2 hours from the fridge, but best chilled. Leftovers can be kept well covered in the fridge for up to 5 days.
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