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)
- potlucks
- 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!
If you make this Vegan Port Wine Cheese recipe, let me know what you think by ★ star rating it and leaving a comment below.
Share your pictures of any of my recipes on Instagram and use #vnutrition or tag @maryellenvalverde so I won’t miss it!
This vegan cheese ball was inspired by Somer’s Kick Ace Cheddar Cheeseball recipe.
Vegan Port Wine Cheese Ball
Ingredients
- 1.5 cups raw cashews
- 5 sun-dried tomatoes
- 1/2 cup coconut oil
- 1/3 cup nutritional yeast
- 2 TB white miso (I have not tried any subs for this)
- 1/2 tsp garlic powder
- 1/2 tst onion powder
- 2 tsp sweet paprika
- 1 tsp salt
- 3 TB port wine
- 2/3 cup sliced almonds
Instructions
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Soak cashews (and sun-dried tomatoes if not soft) in hot water for about 10 minutes.
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Add all ingredients except sliced almonds to food processor and process until smooth (about 5 minutes).
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Take saran wrap and wrap cheese mixture into a ball.
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Put ball into the refrigerator and refrigerate for about 20-30 minutes until hardened enough to keep its shape.
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Unwrap ball and roll it in almonds.
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Put ball into a sealed container and place back into the refrigerator for a few hours to fully harden.
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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.
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The cheese will last up to 7 days in the fridge.
You may also enjoy...
Tofu Feta
Chipotle Queso
Vegan Parmesan
What are some of your favorite cheese alternatives?
If you make this vegan port wine cheese ball recipe, let me know what you think by ★ star rating it and leaving a comment below.
Share your pictures of any of my recipes on Instagram and use #vnutrition or tag @maryellenvalverde so I won’t miss it!
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps clients regain their energy, confidence and health by adapting and enjoying a plant-based diet. By uniting her functional nutrition education with her passion for plants and mindfulness, Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life. When she’s not reading up on the latest nutrition research, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.
b says
Oh my gosh, I have GOT to make this!!
Mary Ellen says
It’s tasty Becky! I’ll be making it for every holiday party. 🙂
Jennifer says
I was about to say I’ve never had port before, but then remembered my sister brought some back from her trip to Portugal. XD Oddly I prefer fortified wines over wine or brandy. Apparently you mix them together and I dig it. XD
This cheese ball looks nice and fancy (and tasty) for the holidays.
Mary Ellen says
Haha, I think I’d dig that too! Thank you! I like to make things look fancy even when they’re really easy to make.
Amy Katz from Veggies Save The Day says
I had no idea it could be this easy to make port wine cheese! I used to love that stuff. So happy you came up with a vegan version!
Mary Ellen says
Yes, so easy! I’ve wanted to get it right for a while now and I think this is just as good as the regular. 🙂
Christine @ Run Plant Based says
Wow, this look delicious and almost too pretty to eat. Perfect for the holidays, thanks!
Mary Ellen says
Thank you so much, Christine!
Sarah says
Incredible! This recipe looks delicious.
Mary Ellen says
Thank you Sarah!
Angie says
Hi Mary Ellen. This recipe looks gorgeous and yummy. I’m thinking to make it when my mother and sister come to visit us for New Years Eve! This will be perfect for the reunion! But I don’t have a food processor, can I make it in the blender?
Mary Ellen says
Hi Angie! I’ve never used a blender for it but I think you probably could. Blenders are used more for making liquifying things so maybe just do it on a lower setting and “pulse” the blender a bit more until smooth. The coconut oil once chilled with harden, so even if it is a little more liquidy at first, it should harden up. You may just have to chill it a bit more before rolling in almonds. If you do give it a try, please let me know how it turns out!
Fay says
I love all your recipes. You are so creative.
What can be used in place of wine? I figured if anyone knows it would be you. Thank you for sharing all your wonderful recipes.
Mary Ellen says
Hi Fay! Thanks so much, I’m so glad you’re enjoying the recipes. 🙂
I’ve never tried to replace anything with the wine so I can’t say how it would go but some ideas I came up with are to use 3 TB of veggie broth or a mix of 2TB of veggie broth and 1 TB or red wine vinegar. The main tastes are the sun-dried tomatoes and spices so switching it out shouldn’t be too much of a problem. If you do try it, please let me know how it turns out!
Jennifer Bliss says
Totally up my alley on so many levels! YUM! Looks perfect!!!!
Mary Ellen says
Thanks so much Jennifer!
MIna says
I’m craving cheese badly, so I would love to make this. Unfortunately I don’t have a food processor. I was thinking of blending some of the ingredients individually in a blender, hand mincing some and then mix everything by hand together. Not sure if that’s gonna get the right consistency. Do you have any ideas how I would make this without a food processor? Thanks
Mary Ellen says
Hi Mina,
I’m sorry that I’m just seeing your comment/question now! I think using a blender could work just be careful to not over blend. Blenders make things more liquid.
If you did get to try it, let me know how it worked out.
Kate says
May Ellen… This looks absolutely amazing! We will be having non-vegan friends over for a meal soon and I think I am going to give this a try. Thank you for the inspiration, as always!
Michelle says
I LOVE this recipe! I have been making it for the past year for family gatherings and everyone always loves it! I personally like the taste of it with unrefined coconut oil, there’s a hint of coconut that makes it extra delicious, but the majority of my family requests refined coconut oil in it for zero coconut flavor. With Thanksgiving coming up, this is on my list to make and I can’t wait!
Mary Ellen says
I am so happy everyone has enjoyed the cheese ball, Michelle! Great idea to use refined coconut oil if people do not want any coconut flavor. Thanks for the suggestion and thank you so much for your comment and rating. 🙂
Christine says
Has anyone tried making this with tomato paste vs sun-dried tomatoes?
Mary Ellen says
I actually haven’t tried that yet Christine but it sounds like a good substitution. I would think 2 TB would be about equivalent. If you do try it, please let me know how that comes out.
Maraika says
Great tasty cheese. Easy to make and makes a really big cheese ball. I would make 2 out of the recipe next time and coat one as described and one with maybe black and white sesame seeds or another type of nut or seed.
Mary Ellen says
Hi Maraika! I’m so happy you enjoyed the cheese! What a great idea to split it in 2 and try some seeds on the outside. 🙂
Kris G says
I have to admit, when I first saw the email about this I almost didn’t click on it thinking it was going to be another highly processed, fatty vegan fake cheese. I am SO glad I looked at this. I am going to try making this today. It looks amazing. I am thinking this is going to go over well with our non vegan friends.
Mary Ellen says
I’m so glad you clicked too Kris! I try as much as I can to make foods that are filled with less processed ingredients.
My non-vegan friends all really enjoy it so I hope yours do too!