This Vegan Port Wine Cheese Ball will be a hit at any party. Creamy cashews, sun-dried tomatoes, and port wine make for a delicious combination that no one will realize it’s dairy-free! Impress your guests with this easy-to-make ball of tastiness.
If you’ve been reading my blog for a while, you may know that I used to be a cheese freak. Like so obsessed that I used to have a “cheese drawer” in my fridge (yes, it was as ridiculous as it sounds).
While I don’t crave cheese anymore, I still like to have some nut-based cheeses. I’ve veganized every one of my old favorites into a dairy-free version I can still enjoy, like my Cashew Mac & Cheese, Vegan Parmesan, Alfredo Sauce, Tofu Feta, and Nacho/Queso Cheese.
The one thing that I still missed was my beloved port wine cheese…until now.
Port Wine, Don’t Mind if I do
Back in the day mom used to have her friends over, she’d get some port wine cheese and crackers to be “fancy”.
I wanted to be fancy too so I used to eat most of the tub and then think I was a bit drunk (which obviously I wasn’t because there’s really only a few tablespoons in the whole thing but at 10 years old it was fun to think I was). Ah, those were the days.
To be honest, I’m not actually a huge port wine fan. When my friends and I go wine tasting, I always try the port but it’s just not my thing.
I say this because you might not be a dessert wine drinker either but not to worry, you can still enjoy this cheese. The flavor isn’t overwhelmingly port-ish and if you like regular port wine cheese, I think you’ll totally enjoy this vegan version.
Vegan Port Wine Cheese Ball
This Vegan Port Wine Cheese is made with a base of cashews, sun-dried tomatoes, and coconut oil.
I think this would be the perfect appetizer for:
- Christmas/holiday parties (well really any party)
- movie night
- football games (class up those tailgates)
- basically any time you want to impress
The cheese is really easy to make, just throw the ingredients in the food processor, chill a bit, top with almonds, and chill until set. Actually, the hardest part is waiting for the cheese to chill – though I have been known to eat some right out of the food processor.
Check out my video below on how easy it is to make!
This vegan cheese ball was inspired by Somer’s Kick Ace Cheddar Cheeseball recipe.
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
Vegan Port Wine Cheese Ball
- Soak cashews (and sun-dried tomatoes if not soft) in hot water for about 10 minutes.
- Add all ingredients except sliced almonds to food processor and process until smooth (about 5 minutes).
- Take saran wrap and wrap cheese mixture into a ball.
- Put ball into the refrigerator and refrigerate for about 20-30 minutes until hardened enough to keep its shape.
- Unwrap ball and roll it in almonds.
- Put ball into a sealed container and place back into the refrigerator for a few hours to fully harden.
- Because coconut oil is solid below 76 degrees, it’s best to take the cheese out of the fridge about a half hour to an hour before serving so that the cheese is more spreadable. If you’re in a rush, you can microwave the ball on low for about 20-30 seconds.
- The cheese will last up to 7 days in the fridge.
Please Note: The nutritional information is a computer generated estimate so these numbers should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident in creating sustainable habits that align with their values and health goals. She shares easy plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.