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 also one of the most requested recipe and when invited to a shin-dig, I am instructed to not come without this cheese ball.)
UPDATE: After making this cheeseball so many times, I’ve tweaked the amount of some of the ingredients, so I figured it was time to update the recipe. I have found that I use about 10-oz of cream cheese, not 12. I also upped the pimento, green pepper and onion to about 4 Tbs each.
INGREDIENTS:
12-oz Tofutti* cream cheese
2 1/2 C Rice brand, or Daiya brand shredded cheese, cheddar flavor
2 Tbs pimento, chopped
2 Tbs green pepper, chopped
2 Tbs onion, chopped
2 tsp vegan Worcestershire sauce
1 tsp lemon juice
1 C walnuts, chopped
*Kite Hill is also a great option. I think it tastes closest to real cream cheese, however, it’s softer than Tofutti, so the cheese ball won’t form a perfect ball–more like a mound. It’s about presentation, otherwise it still tastes amazing regardless of which “cream cheese” you go with.
DIRECTIONS:
Combine softened cream cheese and cheddar. Like to use my stand mixer for this. A food processor works too, but I recommend using the dough blade. Add remaining ingredients except walnuts and mix well. (I tend to add 1-2 more tablespoons of the pimento, green pepper and onion; it just depends on your own tastes.) 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.
- 12-oz Tofutti cream cheese
- 2½ C Rice brand, or Daiya brand shredded cheese, cheddar flavor
- 2 Tbs pimento, chopped
- 2 Tbs green pepper, chopped
- 2 Tbs onion, chopped
- 2 tsp vegan Worcestershire sauce
- 1 tsp lemon juice
- 1 C walnuts, chopped
- Combine softened cream cheese and cheddar. Like to use my stand mixer for this. A food processor works too, but I recommend using the dough blade.
- Add remaining ingredients except walnuts and mix well. (I tend to add 1-2 more tablespoons of the pimento, green pepper and onion; it just depends on your own tastes.)
- 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.
