Vegan Cranberry Cheese Ball (Nut Free)
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!
- 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
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!
½ cup dried cranberries
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.
Sodium: 343mg | Calcium: 76mg | Vitamin C: 2mg | Vitamin A: 2IU | Sugar: 5g | Fiber: 1g | Potassium: 52mg | Calories: 84kcal | Saturated Fat: 1g | Fat: 3g | Protein: 6g | Carbohydrates: 10g | Iron: 1mg