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Extra Sharp Raw Cheddar Cheese Ball [Vegan]

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Ah, the Holiday Cheese Ball. When you're standing around snacking on it at a family gathering, you feel like you've got the most coveted spot in the kitchen. If you take this to a real live potluck, you'd better guard it fiercely so it doesn't simply disappear while your back is turned, leaving you cheeseless and forlorn.

Luckily, this recipe is ridiculously simple with only about 10 minutes of hands-on time.

You can serve the cheeseball with any of your favorite raw vegetables. We even put sliced honeycrisp apples on our tray. The combination of the sweet crisp apples and the piquant cheese was amazing. The cheeseball is also incredibly good with crackers, raw or otherwise.

Kick Ace Extra Sharp Raw Vegan Cheddar Cheese Ball


  • 1 1/2 cups raw cashews, soaked in purified water for 4-6 hours
  • 2 packed tablespoons dry pack sun dried tomatoes, snipped into small pieces with kitchen scissors then soaked in the purified water with the cashews
  • 1/4 cup nutritional yeast
  • 1 tablespoon dry sherry (optional)
  • 1 heaped tablespoon mellow white miso (use chickpea miso if you are sensitive to soy)
  • 1 tablespoon raw apple cider vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon dry ground mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon turmeric
  • dash cayenne
  • 1/2 cup organic unrefined coconut oil


  1. Pour the soaking water off the cashews and sun-dried tomatoes and then rinse them with fresh purified water.
  2. Drain well. Place the cashews and the tomatoes in a food processor or high powered blender and pulse until they start to form a paste, scraping down the sides as necessary.
  3. Add all of the seasonings and pulse until thoroughly combined. Add the coconut oil. Blend or process until the mixture is completely smooth, scraping down the sides occasionally. This process takes up to 10 minutes in a food processor and a few minutes in a power blender. Scrape the soft cheese into a container.
  4. Cover and refrigerate for 4-6 hours or until the cheese is quite firm.
  5. Scrape the cheese out of the container and place onto a clean surface. With your hands, form the cheese into a ball. See note below for topping/variation ideas.


The organic unrefined coconut oil does leave a very slight coconut flavor in the finished product. If you prefer, you can use refined coconut oil for no coconut aftertaste.
The cheese ball can be served as is or rolled in any variety of chopped nuts and or herbs. I used sliced almonds, but walnut pieces or pecan pieces with some fresh minced parsley, thyme or sage would be amazing.
The cheese ball gets softer as it reaches room temperature, so it's best if it's kept chilled until immediately before use.





Somer McCowan has been cooking since her early teens. A self-taught chef, she has always been passionate about experimenting with food and inventing delicious recipes. Through whole vegan food, Somer reversed a severe autoimmune illness. She has worked in the food industry in the U.S. and Australia, including bakeries, several restaurants, and a juice bar. It wasn’t until she became vegan, however, that she truly blossomed in her own kitchen. Check out her blog Vedge Out .



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72 comments on “Extra Sharp Raw Cheddar Cheese Ball [Vegan]”

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1 Years Ago

I know this was posted a while ago, but this cheese ball is THE BOMB!!!!! I served it with those spicy field roast sausages, and I had these burley hunting dudes raving about it- even to each other!! "Can you believe this isn\'t real cheese? This is amazing!" they didn\'t know I was listening.... Thank you so much for creating this. Right now I\'m experimenting to figure out if I can make it meltable/streachy by adding agar or tapioca starch or something. The flavor of this is so spot on....

1 Years Ago

I\'m allergic to mustard...any suggestions for a replacement flavoring?

1 Years Ago

Just found this and want to make it. Do I buy powdered miso or paste? Thanks!

3 Years Ago

Thanks so much for this recipe - just made it and love the flavours already! (used refined coconut oil). Sure it will just get better as it sits for a day or two!

Liz Raymond
3 Years Ago

I wasn't a big fan too much coconut oil taste

Heidi Maebrae
3 Years Ago

Sherrie Maebrae ~ mmm Christmas perhaps?

Hannah Ballou
3 Years Ago

Jared let's make this

Jared Floyd Colleps
08 Dec 2014

Plus twice as many olives

Hannah Ballou
08 Dec 2014


Jennifer McCormick
3 Years Ago

I made this for Thaksgiving this year and the whole family (vegan and non-vegan) LOVED it!

Lynnsie Lotzia
3 Years Ago

Is there an alternative option instead of the dried sun dried tomatoes? Can I just used packaged sun dried tomatoes? Do they still need to be soaked?

Jean Gibson Brauwn
3 Years Ago

Need to make this!


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