Your guests are sure to be cheesin' real hard after their first bite of this delectable Easy, Creamy Vegan Cheese Ball. Creamy cashews, sun-dried tomatoes, and port wine make for a delicious, dairy-free (and convincing!) impersonation of the retro classic. Best of all, it takes just 15 minutes to assemble.
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 - don't judge!
As such, I'm on a mission to vegan-ize every single one of my old cheesy favorites into plant-based versions I can still enjoy. I've made some great progress, like with my Cashew Mac & Cheese, Vegan Parmesan, Alfredo Sauce, Tofu Feta, and Nacho/Queso Cheese.
This delicious vegan cheese ball is creamy, encased with crunchy almonds, perfect for spreading on crackers, and most importantly, it's made with wine! You DO know that wine and (nut) cheese are a match made in heaven, right?
The cheese is really easy to make; you basically just throw the ingredients in the food processor, chill a bit, top with almonds, and chill until set.
Honestly, the hardest part is waiting for the cheese to chill - though I have been known to eat some right out of the food processor. (Again, don't judge!)
What is Port Wine Cheese?
Port wine cheese is a 70's era "cheese food" rather than a cheese. (For reference, Cheese Wiz is also a "cheese food.")
If you've been to the grocery store lately, you've probably seen it sold in tubs (it is a cheese-food, after all), or turned into the fancy appetizer I remember from my childhood by being shaped into a cheese ball and rolled in nuts.
The original (read: dairy heavy) version is made by combining sharp cheddar cheese, cream cheese, some herbs and spices, and a serious glug of the syrupy dessert wine known as port.
To be honest, I'm not actually a huge port wine fan. While I will partake in a glass of a nice red now and then, I'm just not a huge fan of the sweet, thick stuff that is served for dessert.
Don't worry though - this delightful dairy-free cheese ball is still a treat, even if you don't love dessert wine. If you happen to like the OG version of this super retro appetizer, I can almost guarantee you'll like the vegan version.
What's In It
This creamy Vegan Cheese Ball is made with a base of cashews, sun-dried tomatoes, and coconut oil. Here's everything you'll need:
- Raw Cashews - Grabbing raw cashews is the most important piece of making this vegan port wine cheese. Don't try to swap in roasted nuts; the texture will end up all wrong.
- Sun-Dried Tomatoes - Feel free to use either the kind that come packed in oil or the dry kind in bags. If you opt for dry, just soak them with the cashews for easier blending.
- Coconut Oil - After knowing goes into the original version, I think you could easily swap in vegan butter here.
- Nutritional Yeast - This is one of my favorite vegan pantry items! Also known as "nooch," this yummy yellow powder tastes unmistakably cheesy and packs an impressive amount of B vitamins.
- White Miso - This is also sometimes sold as "shiro miso." While I haven't tried any substitutes for white miso with this particular recipe, my cooking intuition tells me that red miso paste or tahini with a splash of soy sauce would both make acceptable substitutes.
- Garlic Powder & Onion Powder - Oh, how I love my allium powders. No chopping, no tears or sticky fingers, and easy to keep on hand at all times.
- Sweet Paprika - Feel free to swap in smoked or hot paprika if you prefer!
- Salt - Salt can be a part of a healthy diet, but if you are following a low salt diet, you can omit it.
- Port Wine - The yumminess from my childhood used port wine, so I always prefer to use it for that nostalgic flavor. Feel free to use any other full bodied red wine or even red wine vinegar or balsamic vinegar if you prefer.
- Sliced Almonds - Those elegant, oblong slices are key to my full enjoyment of this healthified guilty pleasure. You can very easily opt to use finely chopped or sliced nuts of any other variety.
How to Make
Step 1: Soak cashews (and sun-dried tomatoes, if needed) in hot water for about 10 minutes.
Step 2: Add all ingredients except sliced almonds to a food processor fitted with the blade attachment. Process until smooth, which usually takes about 5 minutes.
Step 3: Place contents in the center of a piece of plastic wrap. Form cheese mixture into a ball by wrapping with the corners.
Step 4: Put the cheese ball into the refrigerator and refrigerate for about 20-30 minutes until hardened enough to keep its shape.
Step 5: Unwrap the ball and roll it in almonds - they should stick pretty easily.
Step 6: Put the ball into a sealed container and place back in the refrigerator for a few hours to fully harden.
Serving notes: 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.
The cheese will last up to 7 days in the fridge.
More of a visual person? Check out my video below on how easy it is to make!
How to Serve
Friends, this vegan port cheese ball is just the kind of old school fancy that makes me super happy. I think this would be the perfect appetizer for:
- Thanksgiving, Christmas/winter holiday parties, or really any party. Especially if there will be wine and mingling.
- Potlucks
- Movie night
- Book Club
- Game Day (class up those tailgates!)
- Basically any time you want to impress.
If you happen to bust out this awesome vegan cheese ball at one of your events, snap a picture and tag me so I can see your magnificent creations!
Variations & Substitutions
This cashew cheese ball appetizer is pretty great just the way it is, but there's always room for customization here at V Nutrition and Wellness! Here are some ideas to get you started:
- No cashews? No problem! These could also be substituted for pignolias (pine nuts) or macademia nuts.
- If you're nut free, try swapping in your favorite unsweetened seed butter and skip the soaking step. Roll in your favorite seeds or a mixture of fresh herbs, or serve as a spread instead.
- Not a fan of sun-dried tomatoes? Try swapping in a tablespoon of tomato paste instead. If you like sun-dried tomatoes but don't have any, try caramelizing the tomato paste for a minute first!
- Make it spicy by swapping sweet paprika for your favorite red chili powder.
Expert Tips & Troubleshooting
This easy vegan cheese ball is a snap to make. Here are a few ways to deal with common missteps:
- Need a make-ahead app? This will last for up to 7 days in the fridge.
- Did you forget to take the vegan cheese ball out of the fridge in time? If you're in a rush, you can microwave the ball on low for about 20-30 seconds to soften enough to spread.
- If you forgot to leave time for it to chill into a ball, serve it as a vegan port wine cheese spread instead!
FAQs
Oops! Sounds like you refrigerated it just a smidge too long. Try microwaving it in 10 second bursts until it is soft enough to hang on to them.
Yep! Cashews can be substituted for macadamia nuts or pine nuts (which are actually a seed). You can also opt to use your favorite seed butter instead, but note that you'll skip the whole soaking seed step since butter is already processed and creamy.
Sure! There are quite a few alcohol free wines on the market nowadays, or you can use a sweeter vinegar like red wine or balsamic.
Other Yummy Vegan Recipes
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
Vegan Port Wine Cheese Ball
Ingredients
- 1.5 cups raw cashews
- 5 sun-dried tomatoes
- ½ cup coconut oil
- ⅓ cup nutritional yeast
- 2 TB white miso
- ½ teaspoon garlic powder
- ½ tst onion powder
- 2 teaspoon sweet paprika
- 1 tsp salt
- 3 TB port wine
- ⅔ 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.
- 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.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it 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 gluten-free 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.
Marisa says
Hi Mary Ellen, I can’t wait to try this recipe. I don’t have any Port on hand so I was wondering if I could use Marsala wine instead. Do you think it could work? Thanks!
Mary Ellen says
Hi Marisa, I haven't tried it with marsala but I would think it would work. Let me know how it is if you try it. 🙂
Novajen says
I love this! Port wine cheese spread had been a holiday tradition for me for years and years. I’ve been vegan for 3 1/2 years and finally decided to try to make some. I made it last night and I was so good that I snuck a few well-spread crackers at 6:30 this morning. Thanks for bringing back a holiday tradition for me!
Mary Ellen says
I've been known to sneak a few bites of this cheese in the morning too. 🙂 So happy you enjoyed it, Novajen!
Terri says
Hi Mary Ellen — just wondering if you have any vegan "cheese" recipes without nutritional yeast?
Mary Ellen says
Hi Terri, I'm sorry, all of my cheese recipes have nutritional yeast. It just gives it that cheesy flavor.
My mozzarella cheese only has 1 TB so you could probably omit that from the recipe. https://www.vnutritionandwellness.com/vegan-mozzarella-cheese-alternative/
Also, my tofu feta cheese might be okay without the nutritional yeast (though I've never tried it): https://www.vnutritionandwellness.com/tofu-feta/
Terri says
Thank you!!!😃
Mary Ellen says
No problem, Terri! If you try them without the nutritional yeast, let me know what you think. 🙂
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!
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!
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. 🙂
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!
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. 🙂
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.
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. 🙂
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!
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.
Jennifer Bliss says
Totally up my alley on so many levels! YUM! Looks perfect!!!!
Mary Ellen says
Thanks so much Jennifer!
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!
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!
Sarah says
Incredible! This recipe looks delicious.
Mary Ellen says
Thank you Sarah!
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!
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. 🙂
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.
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. 🙂