This vegan cheese ball is perfectly tangy, rich, and creamy, and coated in an irresistible blend of smoky tempeh and chopped nuts. But the best part is the secret ingredient that gives it an authentic, fermented flavor (pssst, beer), making this the perfect vegan cheese ball for parties and gatherings year-round!
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As I write this, New Year's Eve is just around the corner. And I've decided that this easy, beer-infused vegan cheese ball is how I'm going to celebrate!
In most cashew cheese recipes, the cashews are often soaked first to make them extra creamy and easier to blend. Well, one day, I thought, "Wonder what would happen if I soaked the nuts in beer instead of water?"
And let me tell you what! I'm so glad I tried it because the flavor beer infuses into the cashews takes this vegan cheese ball to a whole new level.
What You'll Need
- Cashews: Choose unroasted, unsalted cashews (usually labeled as "raw" even though technically they aren't since they've been pasteurized).
- Beer (or dry white wine): I used an IPA brewed by my friends at Highland Brewing Company (I used to work there, so they actually are friends)! You don't have to use a hoppy beer. A craft pilsner or amber ale would also be good. I would avoid cheap light beers since they don't have much flavor.
- Salt and Miso: For saltiness and umami, I used Celtic Sea Salt and Miso Masters mellow white miso. Both of these companies have been around for decades, but it wasn't until we moved to Asheville that I realized both companies are based here. This vegan cheese ball is SO Asheville. 😉
- Nutritional Yeast: Adds umami and a cheesy flavor. I recommend a non-fortified variety like this one from Sari Foods.
- Acid: I used apple cider vinegar to give the cheese more tang and acidity. Lemon juice or another light vinegar is also fine (like rice or white wine vinegar).
I would usually add garlic and herbs to a homemade vegan cheese ball, but I decided to keep the ingredients more simple to allow the flavor of the beer to come through. If you want to add a little garlic, go for it!
Related: If you like this beer-soaked trick, be sure to try my vegan boursin cheese next. It's made by simmering cashews in white wine.
Vegan Cheese Ball Coating
You can go with something classic like sliced almonds or get meaty like I did, with a mix of walnuts and smoky maple tempeh.
Since the cheese ball itself is made from nuts, I figured why not mix things up with a little tempeh!
You've probably seen Lightlife's smoky tempeh strips in stores, as it's pretty easy to find. That's what I used because I had some on hand. But Tofurky also makes an awesome maple tempeh.
If you're feeling like an overachiever, you can even make your own vegan bacon bits at home with plain tempeh, a few seasonings, maple syrup, and a hint of liquid smoke. Check out this recipe for tempeh bacon over at Healthy Happy Life. Or try my crispy soy curl vegan bacon bits.
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How to Make a Vegan Cheese Ball
If you've ever made any kind of cashew cheese, you know it's actually pretty easy. The main twist on this recipe is that we're soaking the cashews in beer instead of water.
So first, you'll chop the cashews then soak them in beer for 2 hours. Then drain the cashews and add them to a food processor along with the salt, acid, and seasonings.
Process until the mixture is smooth and creamy. Taste for seasoning, then transfer to a bowl that's been lined with a large piece of plastic wrap. Let the cheese cool, unwrapped, in the freezer for 10 minutes.
Then wrap it in the plastic and use your hands to form it into a smooth ball. Place in the freezer for about 30 minutes to firm it up. This will make it easier to coat the outside.
While the cheese is cooling, if you're including tempeh bacon in the coating (not just nuts), bake the tempeh strips in a 300°F oven for 30 minutes, flipping halfway. Let the tempeh cool, then chop into small bits.
Just before serving, add the chopped nuts and tempeh to a medium bowl. Remove the cheese ball from the plastic wrap and roll in the coating until fully covered. Serve and enjoy!
The first time I tested the cheese ball I coated it with crushed pretzels (pictured above). However, as mentioned in the recipe notes, I don't recommend a pretzel coating unless you and several other people plan to devour the cheese ball immediately.
Though beer and pretzels are a natural fit, sadly, the higher moisture content of this particular cheese causes the pretzels to lose their crunch. That's how I arrived at the walnut/tempeh bacon idea, though. So it all worked out in the end.
And don't worry, we ate the pretzel-coated cheese ball anyway. It's too delicious to waste!
Serving Ideas
I love this cheese ball served with crisp apple slices. To prevent browning, toss the sliced apple with a generous squeeze of lemon juice.
If you're in the mood for veggies, the cheese ball also tastes great with celery, carrots, and sliced red bell pepper. Or go ahead and serve it alongside a gorgeous veggie tray.
And of course, you can't go wrong pairing this beer cheese ball with a variety of sturdy crackers, chips, and pretzels. Try these homemade whole-wheat crackers.
Want to create an epic vegan cheese board charcuterie board? In addition to this beer cheese ball, check out these other vegan cheese and meat alternatives:
More Vegan Party Food
With its amazing flavor and simple ingredients, I know you're going to love this Vegan Cheese Ball recipe. If you try it, be sure to comment below and let us know!
Recipe
Vegan Cheese Ball With Beer-Soaked Cashews
Equipment
Ingredients
For the Cheese Ball:
- 2 cups raw cashews
- 12 ounces India Pale Ale or your favorite hoppy craft beer
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar plus 1 teaspoon, divided
- ¾-1 teaspoon fine sea salt
- ½ teaspoon smoked paprika
- 1 tablespoon white miso
- 1 tablespoon refined coconut oil, optional - The consistency will be softer without it
Coating:
- ½ package Lightlife smoky maple tempeh, optional - yields about ⅓ cup chopped
- ⅓ cup raw or lightly toasted walnuts, chopped - if omitting tempeh, double the amount of walnuts
Serving suggestions:
- crackers & pretzels
- sliced apple and pear - Toss with lemon juice to prevent browning
- raw veggies, such as carrots, celery, and bell peppers
Instructions
- Pulse cashews in food processor three or four times into a rough chop. Transfer cashews to a small bowl and cover with approximately 10 ounces of beer. Refrigerate remaining beer. Let soak 2 hours.
- Drain cashews well. Add to a food processor along with the nutritional yeast, 1 tablespoon vinegar, ¾ teaspoon salt, smoked paprika, miso, oil, and 1 tablespoon of the reserved beer. Process until smooth and creamy, stopping to scrape down sides as needed. This may take a few minutes. Taste the cheese and add more salt and vinegar if desired, but keep in mind the tempeh bacon will add some saltiness.
- Line a small bowl with a piece of plastic wrap large enough to wrap around the cheese ball. Scoop cheese into the bowl and let cool, unwrapped, in the freezer for 10 minutes. Once cool, wrap completely and use your hands to form it into a smooth ball. Freeze for an additional 30 to 40 minutes.
- While the cheese cools, if using tempeh bacon for the coating, preheat oven to 300 degrees. Cut the tempeh strips into thirds and place in a single layer on a parchment- or silpat-lined pan. Bake for 30 minutes, flipping at the halfway point. Let cool then chop into bits.
- Just before serving add the coating ingredients to a medium-sized bowl. Remove the cheese ball from the plastic wrap and roll in the coating until fully covered. Serve with your favorite crackers, chips, fruits, and veggies. Store leftover cheese in an airtight container in the refrigerator for up to 3 days.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Rebecca says
So delicious! Used half white beans to cut the fat and add fiber. Thank you for the inspiration 😍
Amit Landau says
Delicious, thank you!
Mindy says
Fantastic recipe, the hardest part is putting it in the fridge before eating it all.
Lisa says
I made this for a party. I had a leftover bottle of Big Wave Golden Ale. I didn’t have any miso so I used tahini instead. I also didn’t have tempeh so I used chopped toasted walnuts seasoned with garlic powder, smoked paprika and salt. Everyone loved it and so did I. Thank you for the recipe!