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This Sharp Vegan Cheese Ball recipe is creamy, tangy, and surprisingly dairy-free! It gets topped with pomegranates, walnuts, and a drizzle of honey for the perfect holiday appetizer. Today we answer one of life’s most important questions. If a cheese ball has no cheese, is it really a cheese ball? My vote, and the vote of...Read More


12 servings

Total time

25 minutes


  • 2 cups  raw cashews pieces ( soaked in water overnight)
  • 1 tablespoon  chickpea miso OR gluten-free mellow white miso
  • 2 tablespoons  melted coconut oil
  • 4 tablespoons  nutritional yeast
  • 4 tablespoons  water
  • 2 tablespoons red wine vinegar
  • 1 clove  garlic ( minced)
  • ½ teaspoon  salt
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons chopped Walnuts
  • 1 tablespoon honey


  1. Drain and rinse the cashews. Add them into a high speed blender. Add in the miso, coconut oil, nutritional yeast, water, garlic, and salt. Process until super smooth, scraping down the sides as necessary.
  2. Place a fine mesh strainer over a bowl and line it with cheese cloth or a thin dish towel. Spoon the cheese mixture into the cheesecloth. Gather the corners and twist the top gently to form the cheese into a round ball. Place in the fridge overnight.
  3. The next morning, unwrap the cheeseball and form into more of a ball shape with your hands, if needed. Sprinkle on the pomegranate seeds, walnuts, and drizzle with honey. Serve with your favorite crackers.

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