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.
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
- 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.
Nutrition
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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 vegans find ways to make mealtimes easier (and healthier).
When she’s not creating new recipes for her blog, you can find Mary Ellen doting on her two shih tzus or exploring the world with her husband.
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!
Melina says
I’m going to be one of those annoying people who made a bunch of substitutions LOL. I didn’t have enough cashews so I mixed in almonds and walnuts. This thing is delicious!!!!!! Personally it reminds me more of a tapenade than a cheese but that could be due to my substitutions. I just love it- it’s so good on crackers or toast. Thank you!
Mary Ellen says
I’m so glad you enjoyed it Melina! Thank you for coming back and leaving a comment & rating.
Substitutions are totally fine, we’ve got to use what we have on hand. 🙂
Erika says
Are the sundried tomatoes just the dried ones in a packet or in oil? If not in oil, will they need to be soaked in water first? Can’t wait to try this. Thank you.
Mary Ellen says
Hi Erika! I use the ones in packets but if you have the ones in oil, you don’t need to soak them since they’ll be soft from sitting in the oil. Just be sure to wipe the oil off before using them.
Let me know what you think when you try it!
Ginger says
I made this last year for Thanksgiving and my whole (non-vegan!) family absolutely LOVED it! They couldn’t get enough, and are demanding that I make it again this year! Port wine cheese used to be a Thanksgiving tradition at our house, and was one of my favorites before I went vegan. SO glad I found this recipe, thank you! <3
Mary Ellen says
Yay! I’m so happy everyone enjoyed it! Thank you so much for coming back and letting me know and leaving a rating!