5 from 8 votes

Vegan Port Wine Cheese Ball

Course Appetizer
Cuisine American
Keyword vegan cheese ball, vegan port wine cheese ball
Prep Time 15 minutes
Total Time 15 minutes
Servings 25
Calories 115 kcal
Author Mary Ellen



  1. Soak cashews (and sun-dried tomatoes if not soft) in hot water for about 10 minutes. 

  2. Add all ingredients except sliced almonds to food processor and process until smooth (about 5 minutes). 

  3. Take saran wrap and wrap cheese mixture into a ball. 

  4. Put ball into the refrigerator and refrigerate for about 20-30 minutes until hardened enough to keep its shape. 

  5. Unwrap ball and roll it in almonds. 

  6. Put ball into a sealed container and place back into the refrigerator for a few hours to fully harden.

  7. 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. 

  8. The cheese will last up to 7 days in the fridge. 

Nutrition Facts
Vegan Port Wine Cheese Ball
Amount Per Serving
Calories 115 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 4.5g2%
Protein 3g6%
Calcium 10mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.