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!
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This vegan cheese ball was inspired by Somer’s Kick Ace Cheddar Cheeseball recipe.
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.
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Mary Ellen Valverde MS, CNS, LDN is a licensed nutritionist and Certified Nutrition Specialist helping clients regain their energy, confidence and health through a plant-based diet. She received her master’s degree in nutrition from the University of Bridgeport and completed her nutrition residency at the functional medicine clinic of Dr. Kara Fitzgerald.