Cheese balls are delicious appetizers at social gatherings, but they aren't suitable for vegans unless some substitutions are made. These vegan recipes would be a hit at any party.

Spicy Pimento Vegan Cheese Ball Recipe

Ingredients: 

• 2 cups raw cashews
• 2 cloves of garlic, minced
• 1/2 tsp. garlic powder
• 1 lemon, juiced and zested
• 3 Tbs. nutritional yeast
• 2 Tbs. olive oil
• 4 ounces of vegan cream cheese
• 4-ounce jar of pimento peppers, drained
• 1/2 tsp. sea salt
• 1/2 tsp. smoked paprika
• 1/8 tsp. cayenne pepper 

Optional Coating Ingredients:

• 1/4 cup raw pecans or walnuts, chopped
• 1 Tbs. nutritional yeast
• 1 tsp. paprika
• 1 pinch of cayenne pepper
• 1 pinch of sea salt

Instructions: 

1. Soak the cashews in a bowl covered with water for approximately six hours or overnight. 
2. Drain the cashews and put them into a food processor. 
3. Add the garlic, garlic powder, lemon juice and zest, nutritional yeast, salt and olive oil. 
4. Process until the mixture is smooth. 
5. Add the vegan cream cheese, pimentos, paprika and cayenne. 
6. Process until blended and smooth. 
7. Taste the mixture and add more seasonings as desired. 
8. Spread two layers of cheesecloth or a clean towel across the inside of a colander.
9. Add the cheese mixture.
10. Grab all of the corners of the cloth or towel and twist the top to create a disc shape in the cheese.
11. Secure the cloth with a rubber band. 
12. Place the cloth in a bowl. 
13. Refrigerate the cheese for six to 24 hours until the cheese is firm. 
14. Unwrap the cheese and serve just like that with chips and crackers on a platter, or add the coating ingredients.
15. Mix the coating ingredients together in a bowl.
16. Roll the cheese ball around the coating ingredients to cover and serve. 
17. Store the cheese ball in the refrigerator for up to five days. 

Simple Cranberry Herb Vegan Cheese Ball

Ingredients: 

• 1 cup raw cashews
• 2 Tbs. lemon juice
• 2 Tbs. nutritional yeast
• 2 Tbs. coconut oil
• 2 tsp. white miso paste 
• 1 garlic clove
• 1 Tbs. fresh thyme
• 1/4 tsp. sea salt
• 1/2 cup dried cranberries

Instructions: 

1. Soak the cashews overnight in a bowl of water. 
2. Drain the cashews and put into a food processor. 
3. Add the remaining ingredients except for the cranberries.
4. Process until the mixture is creamy and smooth. 
5. Put the cheese into a layer of plastic wrap.
6. Grab the corners of the wrap and twist to create a ball.
7. Freeze for approximately one hour or let firm in the refrigerator for two to three hours.
8. Remove the cheese ball from the plastic wrap and cover the outside with the cranberries.
9. Serve the cheese ball or refrigerate until needed. 

Nut-Free Vegan Cheese Ball

Ingredients: 

• 7 ounces of jalapeno Havarti cheese, cut in cubes
• 8 ounces of vegan cream cheese
• 3/4 cup spicy-flavored pumpkin seeds
• 2 Tbs. vegan butter
• 1/4 tsp. garlic powder
• 1/4 tsp. cumin 

Instructions: 

1. Put the pumpkin seeds in a food processor and pulse until they form crumbs. 
2. Remove all but 2 Tbs. of the seeds and put them on a plate. 
3. Put the jalapeno cheese in the processor and pulse until chopped. 
4. Add the cream cheese, butter and seasonings. 
5. Pulse until well mixed and smooth. 
6. Spoon the cheese onto the pumpkin seeds in a large pile. 
7. Roll the cheese around the seeds while forming it into a ball. 
8. Wrap the cheese ball with plastic wrap and put it into the refrigerator for one to two hours until firm. 
9. Serve with chips, crackers or fresh veggies.

Buffalo Vegan Cheese Ball

Ingredients: 

• 1 1/2 cups raw cashews, soaked and drained
• 1/2 cup coconut oil, melted
• 1/4 cup plus 2 Tbs. nutritional yeast
• 3 Tbs. sun-dried tomatoes, soaked and drained
• 2 Tbs. hot sauce
• 1 Tbs. tahini paste 
• 1 tsp. white wine vinegar
• 1 batch of coconut bacon
• 1 batch of buffalo spice mix 

Buffalo Spice Mix Ingredients: 

• 2 tsp. brown sugar
• 1 tsp. garlic powder
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. black pepper
• 1/2 tsp. salt
• 1/2 tsp. dry mustard
• 1/8 tsp. cayenne

Coconut Bacon Ingredients: 

• 3/4 cup coconut flakes
• 1 1/2 tsp. liquid smoke
• 1/2 tsp. maple syrup
• 1/2 tsp. tamari
• 1/4 tsp. smoked paprika

Instructions: 

1. Put the drained cashews and tomatoes into a food processor and pulse until it forms a paste. 
2. Add the yeast, hot sauce, tahini, vinegar and buffalo spice mix.
3. Pulse until well mixed. 
4. Add the coconut oil and process until smooth. 
5. Transfer the mix into a container, cover and refrigerate for approximately four hours. 
6. Heat the oven to 300 degrees Fahrenheit.
7. Combine the coconut bacon ingredients in a bowl. 
8. Spread the mixture onto a parchment-covered baking sheet. 
9. Bake for 10 to 15 minutes while stirring every five minutes. 
10. Remove the coconut bacon when browned and crispy. 
11. Allow the bacon to cool.
12. Remove the cheese from the refrigerator and shape into a ball. 
13. Roll the cheese in the bacon until completely covered. 
14. Serve with chips, crackers or fresh vegetables. 
15. Store leftovers in the refrigerator. 

Bagel Vegan Cheese Ball

Ingredients: 

• 1 cup almond flour
• 1 Tbs. non-dairy yogurt 
• 2 tsp. nutritional yeast
• 1/2 tsp. sea salt
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. thyme
• 1 garlic clove, minced
• 2 or 3 tsp. lime juice 
• 2 tsp. olive oil
• 1/2 tsp. chickpea miso 
• 1 Tbs. bagel seasoning 
• Dash of black pepper 

Bagel Seasoning Ingredients: 

• 1 Tbs. sesame seeds
• 1 Tbs. poppy seeds
• 2 tsp. onion flakes
• Pinch of salt

Instructions: 

1. Combine the dry ingredients in a bowl and mix well. 
2. Add the remaining ingredients except for the bagel seasonings. 
3. Knead the dough adding more lime juice if needed.
4. Form the dough into a ball. 
5. Brush the ball with oil. 
6. Roll the bagel into the seasonings until covered. 
7. Bake the ball at 200 degrees Fahrenheit for 35 to 40 minutes.
8. Cool the ball for 10 minutes before serving, or refrigerate the ball until needed.
9. Serve and enjoy as an appetizer.
10. Store the remainder in a covered container for up to four days in the refrigerator. 

Pistachio and Cashew Vegan Cheese Ball

Ingredients: 

• 2 1/4 cups raw cashews, soaked and drained
• 2/3 cup water
• 1 tsp. miso 
• 2 capsules of vegan probiotic powder
• 2 Tbs. nutritional yeast
• 2 garlic cloves, minced
• 2 Tbs. lemon juice
• 1 tsp. lemon zest
• 1 tsp. onion powder
• 1 tsp. sea salt
• 1/2 tsp. black pepper 
• 2 Tbs. basil leaves, chopped
• 1 Tbs. dill fronds, chopped 
• 1/3 cup salted pistachios, chopped 

Instructions: 

1. Add all of the ingredients into the food processor except for the basil, dill and pistachios. 
2. Process until smooth. 
3. Stir in the herbs by hand. 
4. Put the mixture on two layers of cheesecloth or a clean towel. 
5. Bring the corners of the cloth up and wrap them around a wooden spoon.
6. Suspend the mixture over a bowl. 
7. Cover the bowl with a towel and allow to rest in a warm, dark location for 16 hours. 
8. Unwrap the cheese and put it into a clean towel. 
9. Cover the cheese again, wrap the cloth around a wooden spoon and suspend over a bowl for up to 36 hours. 
10. Unwrap the cheese ball and roll in the pistachios.
11. Serve on a platter. 
12. Cover with plastic wrap and refrigerate any leftovers.