This easy Vegan Cranberry Cheese Ball is the best vegan cheese ball! Made super creamy and perfect for spreading using simple ingredients and no nuts! Only takes 10 minutes to prepare!

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Cranberry vegan cheese ball on platter with crackers and sliced apples.
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Why this recipe works

This dairy free cheese ball is a crowd pleaser and perfect to serve for the holiday season! It comes together quickly so you can feel fancy without having to do much work in the kitchen.

The base is made with tofu which means it’s nut free and doesn’t require extra ingredients to firm up (hint: it’s oil free!). Seasoned perfectly to replicate cream cheese and topped with cranberries—this will become a new holiday classic!

This vegan cheese ball is the perfect vegan appetizer to have on your buffet table, whether it’s a potluck, game day, Christmas or New Years!

You’re going to love this Cranberry Vegan Cheese Ball! It’s:

  • Easy to make
  • Festive
  • Creamy and flavorful
  • Nut-free and oil-free
  • Crowd-pleaser and kid-friendly
  • Perfect for the holidays!

Ingredient notes

No expensive vegan cream cheese here—you can recreate the flavor on your own really easily with whole food plant-based ingredients. Reference the recipe card at the bottom of the post for exact measurements.

Ingredients for vegan cheese ball measured out and labeled.

Firm tofu—firm is best because it blends smooth but is strong enough to hold it’s shape.

Miso paste—gives it that salty, umami flavor!

Nutritional yeast—provides the cheesy flavor. Can’t find nutritional yeast or have a yeast allergy? Here are some substitutions.

Additional topping suggestions:

Chopped walnuts or pecans

Sliced green onion or scallions

Chopped fresh parsley or thyme

How to make

This step by step walk-through shows the process of making this cranberry vegan cheese ball recipe. Exact times and temperatures are available in the recipe card at the bottom.

Tofu crumbled in a blender.

Drain the tofu and gently squeeze out excess liquid over a sink for 30 seconds. Then crumble the tofu into a blender.

Vegan cheese ball ingredients blended smooth in a blender.

Add the rest of the ingredients except for the cranberries and blend well until smooth.

Vegan cheese ball in a bowl wrapped with plastic wrap.

Pour the cheese mixture into a small bowl lined with plastic wrap with enough excess wrap to cover.

Fold the plastic wrap over the cheese and twist it tight. Transfer to the freezer for one hour to firm up.

Vegan cheese ball covered with cranberries on a plate with crackers.

Once the cheeseball has firmed up, gently remove it from the plastic wrap and press cranberries all over the outside of the cheese ball. Enjoy!

How to store

Store the vegan cheese ball covered in the refrigerator for up to 5 days. When serving, the cheese ball can stay out at room temperature for 2 hours.

Serving Suggestions

This vegan cheese ball pairs perfectly with:

Crackers

Veggies

Sliced apples

Bagels, English muffins or on toast (it’s a perfect cream cheese substitute!)

Hand holding cracker to scoop a bite of the vegan cheese ball.

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Cranberry vegan cheese ball on platter with crackers and sliced apples.

Vegan Cranberry Cheese Ball (Nut Free)

5 from 6 votes
Author: Rachel
This easy Vegan Cranberry Cheese Ball is the best vegan cheese ball! Made super creamy and perfect for spreading using simple ingredients and no nuts! Only takes 10 minutes to prepare!
Prep Time 10 minutes
Total Time 10 minutes
Servings 8

Method

  • Blender

Ingredients 
 

  • 16 oz firm tofu drained
  • 2 tablespoons lemon juice
  • ¼ cup nutritional yeast
  • 1 tablespoon yellow mustard
  • 2 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoons white miso paste
  • 1 teaspoon salt
  • ½ cup dried cranberries

Instructions 

  • Drain the tofu and gently squeeze out excess liquid over a sink for 30 seconds.
    16 oz firm tofu
  • Crumble tofu into a blender, followed by the rest of the ingredients except for the cranberries. Blend well until smooth.
    2 tablespoons lemon juice, ¼ cup nutritional yeast, 1 tablespoon yellow mustard, 2 teaspoon garlic powder, 2 teaspoons onion powder, 1 teaspoons white miso paste, 1 teaspoon salt
  • Pour the cheese mixture into a small bowl lined with plastic wrap with enough excess wrap to cover.
  • Fold the plastic wrap over the cheese and twist it tight. Transfer to the freezer for one hour to firm up.
  • Once the cheeseball has firmed up, gently remove it from the plastic wrap and press cranberries all over the outside of the cheese ball. Enjoy!
    1/2 cup dried cranberries

Notes

Prep time doesn’t include chill time.
Store in a sealable container in the refrigerator for up to 5 days.
Serve with apple slices or whole grain crackers.

Nutrition

Calories: 84kcal | Carbohydrates: 10g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 343mg | Potassium: 52mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg
Course: Appetizer
Cuisine: American
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5 from 6 votes (1 rating without comment)

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Recipe Rating




10 Comments

  1. 5 stars
    How can you go wrong with cranberries and cheese! This cranberry vegan cheese ball was so delicious and I love that it’s nut free as my son has an allergy. Thank you!

  2. 5 stars
    Love this cheese ball! It’s so creamy, and I love the flavor the miso added. We’ll definitely make this for the holidays again.