I can’t tell you how excited I am about this!! You see, my mom has made this incredible cheese ball every Christmas for years now and since I went dairy-free, it is probably one of the foods I miss the most. I finally made a dairy-free version after a couple of attempts and frankly, it’s so good, it brought a tear to my eye. (Also, this is probably one of the most requested recipe and when invited to a shin-dig, I am instructed to not come without this cheese ball).
INGREDIENTS:
12-oz Tofutti cream cheese
2 1/2 C Rice brand, or Daiya brand shredded cheese, cheddar flavor
2Tbs pimento, chopped
2 Tbs green pepper, chopped
2 Tbs onion, chopped
2 tsp Worcestershire sauce
1 tsp lemon juice
1 C walnuts, chopped
DIRECTIONS:
Combine softened cream cheese and cheddar. I used my food processor, but with the dough blade, just to blend them. Add remaining ingredients except walnuts and mix well. Transfer to a bowl and chill for several hours or overnight. Shape into a ball and roll in nuts. Serve with crackers. (Club crackers and Ritz always taste the best with this cheese ball)!
NOTE: Keep in mind that Rice cheese does have traces of casein.
I do love cheeseballs!!!! I know for a chef I eat the strangest things….but cheese…….mmmmmm, and its vegan, what a great way to serve them something special!
Cheers
Dennis
Thanks, Dennis! When I became a vegan, I made it my mission to create a vegan-version of my mom’s cheeseball. The trick is not eating the whole thing by myself.
Okay, I am adding you to my Blogroll this second! You recipes are AMAZING! I think we have similar taste buds LOL! Where do you get vegan Worcestershire sauce?
Thanks! I’ll add you to my blogroll, too! I used The Wizard’s Worcestershire sauce, and I believe I got it at Whole Foods. There are other brands as well and I haven’t tried it, but there are recipes to make your own.
I will have to look into getting some and also trying a homemade one as well. Thanks
I would think that maybe Bragg’s Liquid Smoke would work in a pinch.