This Pistachio-Crusted Vegan Cheese Ball is surprisingly easy to make, tastes incredible and is perfect for appetizers and parties.
When I first made this vegan cheese ball I wondered why I hadn’t tried it sooner. Encrusted in crunchy pistachios, it really does taste like a creamy cheese—think soft goat cheese rather than a distant approximation. It’s simple to prepare: cashews become a silky, tangy base when soaked and blended with a few pantry staples. Once you realize how straightforward it is, cashews will likely become a regular in your pantry.
The core ingredient is cashews. Soaked cashews blend into a luxuriously creamy texture and carry flavors beautifully because of their neutral taste. To make the cheese, simply soak or briefly boil the cashews, then blend them with bright, briny, and savory components you probably already have: lime juice, vinegar, a little seasoning and garlic. After blending, the mixture is wrapped in cheesecloth to drain and firm up into a cheese ball that holds its shape.
The finished cheese ball is creamy, flavorful and ready to serve at any gathering. It’s equally fun to enjoy as a solo snack — I admit I sampled a lot while making it, sometimes with a spoon and other times spread on warm bread. Rolled in crushed pistachios, the cheese ball gains a crunchy, slightly salty exterior that contrasts beautifully with the smooth interior. Don’t skip the pistachios—they truly transform and complete the dish.
For a complete platter, pair the cheese ball with a simple sweet tomato jam, nuts, dried fruit and crackers. These flavors balance perfectly and make an easy, attractive appetizer for guests.
If you try this Pistachio-Crusted Vegan Cheese Ball, let me know in the comments or tag me on Instagram with the hashtag #jessicainthekitchen.
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Pistachio-Crusted Vegan Cheese Ball
Ingredients
- 1 cup cashews, boiled for 5 minutes or soaked overnight (or in hot water for 1 hour)
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons lime juice
- 1 tablespoon white vinegar
- 1 tablespoon white cooking wine or vegetable stock or extra vinegar
- 2 cloves garlic
- 2 tablespoons water
- 1 sprig rosemary, torn into bits
- 1 sprig thyme, torn into bits
- 1/2 to 3/4 cup pistachios, finely crushed
Instructions
- Prep the cashews: boil for 5 minutes and discard the water, or soak overnight in the fridge, or soak in hot water for 1 hour. Drain.
- Add the soaked cashews to a food processor. Add sea salt, black pepper, lime juice, white vinegar, white cooking wine/stock (or extra vinegar), garlic and 2 tablespoons water. Blend until very creamy and spreadable.
- Stir in the torn rosemary and thyme, then taste and adjust salt if needed.
- Spoon the mixture into a cheesecloth (or a very thin dish towel). Wrap into a ball and set the wrapped ball over a strainer in a bowl. Refrigerate overnight to allow excess liquid to drain and the cheese to firm up.
- Unwrap the cheese ball and smooth the surface. Place crushed pistachios on a plate and roll the cheese ball until coated evenly.
- Serve with crackers and enjoy.
Notes
- This recipe is naturally vegan and gluten-free. The blended cashew mixture is delicious even before draining; you can eat it at that stage if you like. Nutritional yeast can be added for a cheesier flavor, but it’s optional.
- How to store: After rolling in pistachios, wrap the cheese ball tightly in plastic wrap and refrigerate. After a day it becomes easier to slice. It will keep for at least a week in the fridge.
Disclaimer: Nutrition information is an estimate and can vary based on brands and ingredients used. Consult a professional if you follow a strict dietary plan.