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Everything bagel Seasoning Vegan Cheese Ball. No soaking, blending, straining needed! 10 minute vegan cheese ball. Gluten-free. Can be soy-free
Cheesy Balls and dips are always popular at potlucks and events. But most recipes need a blender or processor, lots of wait time, straining and handling. You dont need to do any of that with this cheese ball. It takes just 5 minutes to put together, 25 mins to bake and its ready to serve!
Put the almond flour, spices, flavor ingredients in a bowl, mix well to combine, knead for a minute to combine and bring together, done! Roll it in everything bagel seasoning or other spices or seeds /crushed nuts, and bake at low heat. Cool and serve with veggies and crackers. Easy as that. Perfect to start up the Holiday Dinner. Happy Holidays Everyone!
This ball can be crumbled up and used as parmesan. The flavor keeps developing as it sits. Add herbs of choice and to make herbed cheese ball. Everything bagel seasoning works well over this cheese, see recipe notes to make your own seasoning. While you are here, check out the 3 book giveaway on Instagram
More apps from the blog to take to the potluck dinner
- Pizza dip with herbed mushrooms, cashew mozzarella cream and veggies.
- Thai Dip with peanut butter sauce, peppers, sprouts
- Jalapeno Popper dip – Creamy and super popular
- Vegan Cheddar Cheese Ball – nut-free
- 11 Vegan Cheese Balls
Entree Ideas for Holiday dinners, see here. 
Why you will love this easy vegan cheeseball
- No soaking, blending, straining needed! unlike many cashew or other nut. Asked cheeses
- It takes barely 10 mins of active time
- Because Everything bagel seasoning!
- Flexible- change up flavors or toppings
- versatile – use as appetizer or sandwich spread, or in quesadillas. Make it into a dip with additional water.
Amazing, delicious, easy and versatile. Use it instead of feta over pizza or salad! This cheese idea is inspired by elements from Ricki’s Feta and Sophia’s Cashew parm.
If you make this recipe, do let me know how it turned out. Tag me on Instagram #veganricha.
Vegan Cheese Ball Everything bagel – 10 Minute
Ingredients
- 1 cup almond flour, , super fine if possible
- 1/2 tsp salt
- 2 tsp nutritional yeast
- 1/8 tsp dried sage
- 1/4 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- generous dash of black pepper
- 1 clove of garlic minced or crushed
- 2 to 3 tsp lime juice
- 1.5 tbsp unsweetened non dairy yogurt , or use thick non dairy milk starting with 2 tsp
- 2 tsp extra virgin olive oil, (omit for oil free, add more yogurt)
- 1/2 -1 tsp miso, , white mellow miso or use chickpea miso to make soyfree
- 1 tbsp or more everything bagel seasoning, ,(see note to make your own)
Instructions
- Add all the dry ingredients to a bowl (almond flour to black pepper) and mix well.
- Add the rest of the ingredients except bagel seasoning and mix well. Get your hands or spatula in there to press and knead into a dough. Taste and add more lime juice if needed. If the mixture is too crumbly, add a few drops of water or non-dairy yogurt at a time and press and knead to make a ball.. (add more moisture for creamier cheeseball)
- Brush oil or aquafaba. Roll into everything bagel seasoning or sprinkle some on the ball and pat. (Or use a different coating of choice or no coating).
- Bake at 200 degrees F(95 C)for 20-25 mins. Cool for 10 minutes before serving. Or refrigerate for a few hours for flavor to develop more and serve when needed at room temp. The ball can be stored refrigerated in a closed container for upto 4 days.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients
- almond flour forms the. Add of the cheese. I use blanched superfine almond flour
- nutritional yeast and miso add cheesy flavor along with non dairy yogurt. Use chickpea miso to make it soy free
- Herbs such as thyme, sage, salt, pepper, garlic, onion powder add flavor
- some extra virgin olive oil adds moisture and fat. Omit for Oilfree and use more yogurt
- everything Bagel seasoning is an amazing topping – see recipe notes to make your own
How to make the vegan cheeseball
Mix all the dry ingredients in a bowl. Then add all the wet and mix well to form a soft dough.
Shape into a ball. brush with oil or aquafaba or a flax egg. Then roll in the everything bagel seasoning. Bake for 20-25 mins. Then serve with crackers.
This was delicious! I made this today (doubled the miso and the garlic) and instead of onion flakes I used dried shallots. I baked it in my dehydrator for about 6 hours (then refrigerated it). The cheese ball was a big hit with my non-vegan guests. Thanks for your brilliant ideas!
Awesome!
Amazing flavor! I think it works even better as a crumbly parmesan substitute than a cracker spread.
It totally does. The cheese softer and cohesive depending on the almond flour, moisture content and kneading. However the texture, it tastes great!
Awesome recipe Richa! 🙂
Do you think I can sub sunflower seeds to make it nutfree?
I havent tried them, but they might work. Powder them and try with 1-2 tbsp to test first.
This recipe sounds great. But as I was reading through it, I realized I’m not sure when to add the miso? I love miso, and I don’t want to leave it out.
Thanks so much for all of your creative and delicious recipes. You are a true inspiration.
-gloria
with the wet ingredients. It gets mixed in while you are kneading.
What can I use instead of miso (no soy products)
chickpea miso is soyfree miso. If you can’t find it, use more nutritional yeast to taste.
Can I use chickpea flour instead? Can’t wait to try this recipe out!
not in this recipe as it would need to be cooked differently. See this one that uses chickpea flour https://fettabbau-trim.today/2015/10/vegan-cheese-ball-cheddar-cheese-ball.html%3C/a%3E%3C/p%3E
This looks just amazing–and so easy!! I can’t wait to try it. On the holiday menu for sure! Thrilled that the feta was part of the inspiration. Hope you guys have a great holiday! xo
I just turned to a vegan diet a month ago and your recipes have made my transition so much easier and yummy! Thank you!
Thats awesome that you transitioned to a vegan diet! Good luck! I am so glad to be of help!
Not sure why blending and straining were ever thought necessary, vegan cheese is so much easier than that as you saw from my Parmesan! This sounds absolutely delicious, thanks so much for mentioning me as inspiration! Happy holidays sweet friend!
I know right. too much handling and planning 🙂 Happy Holidays to you and yours too!
Richa! This recipe is pure magic. I never thought about starting a cheese with almond flour but it makes so much sense, and cuts down the work and time involved in a massive way. I’m seriously making this ASAP.
Its a product of me being lazy 😉 I just didnt want to soak and strain after all the blending :). And then when i tasted it, i was like, why have i been doing all that blending and straining!