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My go-to holiday party starter is this tasty garlic herb cheese ball that blends the smooth texture of vegan cream cheese with fragrant herbs and crunchy walnut coating. It's a hit at gatherings with mixed dietary needs, and this no-cook treat delivers fancy flavor without any tricky steps.
I whipped up this cheese ball when friends dropped by unexpectedly and I needed something that looked impressive without spending forever in the kitchen. When the plate was licked clean and everyone wanted to know how I made it, I knew this one was a keeper.
What You'll Need
- Vegan cream cheese: Makes up the smooth base – go with Tofutti since it stays firm and keeps its shape well
- Extra virgin olive oil: Gives that smooth, silky feel when you take a bite
- Vegan Parmesan shreds: Add that yummy cheesy flavor kick
- Mixed dried Italian herbs: Bring Mediterranean tastes while soaking up extra wetness
- Fresh lemon juice: Cuts through the richness with a zingy tang
- Garlic granules: Add flavor punch without the sharp bite of fresh garlic
- Walnuts: Give a lovely crunch and nutty taste that works perfectly
How To Make It
- Whip It Good:
- Put all your cheese ball stuff in a small bowl and beat until it's light and creamy. Don't rush – about 2-3 minutes of mixing gets that perfect fluffy texture. Scrape the sides and roughly form it into a ball shape.
- Quick Freeze:
- Pop the bowl in the freezer for 15 minutes flat. This key step makes the mix just firm enough to handle without turning rock-hard. Skip this and you'll end up with a gooey mess that won't hold its shape.
- Get Your Coating Ready:
- While it's cooling, chop those walnuts into tiny bits. The smaller and more even you cut them, the fancier your finished ball will look. Try for pieces about like rough sand.
- Make It Round:
- Put a tiny bit of olive oil on your hands so nothing sticks. Gently roll the cooled cheese mix between your palms to make a nice smooth ball. Work fast so it doesn't get too soft from your warm hands.
- Add The Crunchy Bits:
- Roll your ball in the chopped walnuts, pressing very lightly so they stick all over. Make sure you can't see any cheese showing through for the best look.
- One Last Chill:
- Put your finished cheese ball on the serving dish and stick it back in the freezer for 5 minutes. This final cooling makes sure it keeps its shape perfectly when guests dig in.
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What really makes this cheese ball stand out is the dried herbs I use. I stumbled across summer savory, a not-so-famous Italian herb with a mild peppery kick unlike anything else. Finding it at a fancy food shop totally changed this recipe, giving it that mystery flavor everyone tries to figure out.
Keeping It Fresh
You can fix this cheese ball up to two days ahead and wrap it tight in the fridge. Just add the nuts right before serving so they stay crunchy. Got leftovers? Keep them in a sealed container in your fridge for up to 5 days, though the nuts might get a bit soft after a while.
Pick The Perfect Cheese
Your choice of vegan cream cheese really changes how this turns out. Tofutti makes a firmer ball that won't collapse when sitting out, so it's great for parties. Kite Hill tastes better but gets softer, so you'll need more cooling time. If you go with Kite Hill, throw in another spoonful of vegan Parmesan to help it stay together.
What To Serve With It
Turn your cheese ball into a full snack spread by adding foods with different tastes and textures. Put fancy crackers, toasted sourdough slices, colorful cut veggies, dried fruits like apricots, and some olives around it. All these salty, tangy, creamy and crunchy bits make a spread that looks amazing and lets your guests try lots of taste combos.
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Mix Up Your Herbs
The Italian herb mix gives that classic Mediterranean taste, but don't be afraid to try other herb blends for different versions. Want a French twist? Use herbs de Provence with its flowery notes. For Greek flavors, add more oregano and a touch of mint. In summer, you can use fresh herbs instead – just chop them super fine and pat them dry first so they don't make your cheese ball too wet.
Frequently Asked Questions
- → Which vegan cream cheese is best?
Tofutti is great for its firm texture that holds its shape. Kite Hill is another option, but you might need extra chilling time since it’s softer.
- → Can I use fresh herbs here?
Sure, freshly chopped parsley or basil work great. Just know that dried Italian herbs help absorb moisture, which helps keep the cheese ball firmer.
- → What if my mix is too soft?
If it feels overly soft, toss in more cheese shreds or dried herbs. You can also freeze it for 10-15 minutes to firm it up before shaping.
- → What sides go with this cheese ball?
It pairs nicely with crackers, crisp veggie sticks, olives, dried fruits, apple slices, pretzels, or fancy nuts like marcona almonds.
- → How long does it stay fresh?
It’s best eaten within an hour of removing from the fridge. Keep leftovers chilled, and enjoy them within 1 to 2 days.