This holiday-perfect vegan cheeseball is made with a blend of creamy cashew cheese and sweet tart dried cranberries, all coated in a cranberry pecan crust.
Prep Time:8 hours 15 minutes
Total Time:8 hours 15 minutes
Yield:8 servings 1x
1 1/2 cups raw cashews, soaked in water 4–8 hours, drained and rinsed
1/4 cup coconut oil, melted
2 tbsp lemon juice
1 1/2 tbsp water
1/4 tsp salt
1 cup sweetened dried cranberries, divided
1/2 cup chopped pecans
Place the cashews, coconut oil, lemon juice, water, and salt into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down sides of bowl as needed. Add 3/4 cup dried cranberries. Process just until cranberries are finely chopped and incorporated into the mixture. This should take about 15 to 30 seconds, depending on your food processor.
Transfer the cashew mixture to a sealed container and refrigerate 3 to 4 hours, until it’s firm enough to shape.
Stir the pecans and remaining 1/4 cup of cranberries together in a small bowl. Remove the cashew mixture from the refrigerator and use your hands to shape it into a ball. Press the pecans and cranberries into the surface of your cheeseball, rolling it in the mixture if you’d like.
Transfer the finished cheeseball to a serving plate and serve immediately, or place in an airtight container and chill until ready to serve.
Prep time includes chill time and soak time for the cashews.