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Garlic Herb Cheese Ball

Creamy and light, this vegan garlic, herb cheese ball has an accent of lemon to brighten the rich cheesy texture, walnuts coating the outside. Perfect for a party appetizer, cheese platter or everyday snacking.
Prep Time10 mins
Chill Time20 mins
Total Time30 mins
Servings: 8 servings
Author: Kathy Patalsky

Ingredients

Cheese Ball:

  • 8 oz cream cheese vegan
  • 2 tbsp extra virgin olive oil
  • 4 Tbsp Parmesan shreds vegan
  • 1 Tbsp mixed dried italian herbs unsalted
  • 1/8 tsp salt
  • 2 Tbsp fresh lemon juice
  • 2 tsp garlic granules
  • 1/8 tsp black pepper

Coating:

  • 1/2 cup raw walnuts or pecans

For hands:

  • 1-2 tsp extra virgin olive oil

Instructions

  • Add all the cheese ball ingredients to a small mixing bowl.
  • Beat the ingredients together until smooth and fluffy. Scrape the bowl and spoon the cheese together to form a sort of very flat ball. Just to get the mixture tight and together.
  • Place the bowl of whipped cheese in the freezer for 15 minutes.
  • Finely chop your walnuts or pecans.
  • Remove cheese from the freezer. Pour EVOO on your hands and coat your palms in the oil. Then using your hands, scoop the chilled cheese from the bowl and roll it gently into a ball shape. Roll the cheese ball in the chopped walnuts, coating all sides.
  • Place the ball gently on your serving plate and place it back in the freezer. Allow to chill for five minutes.
  • Serve the cheese ball with crackers, crostini or veggie sticks. Best when eaten within an hour of removing from the fridge.

Notes

vegan cream cheese brand: I used Tofutti, but other brand you could use include Kite Hill (the best flavor and texture) or Follow Your Heart. 

Nutrition Estimate

Calories: 143kcal | Carbohydrates: 4g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Sodium: 136mg | Potassium: 41mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg