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image of cranberry crusted dairy free cheese ball by Intentionally Eat with Cindy Newland on a plate with a cracker

Cranberry Crusted Dairy Free Cheese Ball

You will enjoy a sweet and tart combination in this Cranberry Crusted Dairy Free Cheese Ball recipe.  This vegan cheese ball is a crowd pleaser packed with flavor! 
Course Appetizer
Servings 32 Tablespoon servings
Author Intentionally Eat with Cindy Newland


  • 1 cup soaked cashews
  • 1 Tbsp coconut oil
  • 2 Tbsp nutritional yeast
  • 2 Tbsp lemon juice
  • 2 tsp amino acids or soy sauce
  • 1 green onion
  • 1/4 cup diced pineapple
  • 1/2 cup dried cranberries
  • 1/4 cup pecans, chopped
  • salt and pepper to taste


  • Place the cashews in a bowl, cover with warm water and soak for several hours.
  • Once soaked, drain cashews and add to food processor. Add oil, nutritional yeast, lemon juice, amino acids, green onion and pineapple. Blend until creamy and smooth. Add a little water if necessary to achieve creaminess.
  • Taste and adjust seasoning as needed, add lemon zest for tartness,,, nutritional yeast for cheesiness, salt and pepper for taste. You could add 1 tsp of maple syrup for sweetness, if desired.
  • Place mixture in a cheesecloth or a clean, fine absorbent towel. Gather the corners and twist to wick moisture away. Secure the top with a rubber band. Place in a strainer over a medium bowl. Refrigerate 6 hours or overnight.
  • Once chilled and hardened, reform into a all and roll in cranberries and pecans.
  • Serve with crackers, cinnamon tortilla chips, or graham crackers. Enjoy!