Cranberry Hummus Vegan Cheese Ball

This vegan Cranberry Cheese Ball is creamy, flavorful, and festive, perfect for your holiday charcuterie boards. Made with simple ingredients and so easy to pull together. Even non-vegans can’t stop eating it!

Why This Cranberry Cheese Ball Is the Perfect Party Appetizer

• A snack for all: This cranberry vegan cheese ball the kind of recipe that wins over everyone, vegans, vegetarians, and even the cheese lovers who swear they’d never give up dairy.
• So many serving options: Serve it with crackers, crostini, or veggies, add it to a Vegan Snack Board, and watch your guests go back for “just one more bite” until it disappears.
• Easy to make: Just blend everything together until smooth and creamy, shape, and chill. And since it’s awesome for making in advance, it makes your day-of party prep easier too!

How to make Cranberry Hummus Vegan Cheese Ball

Ingredients

• 16 oz. oil-free hummus
• 1 cup chopped whole wheat pretzels
• ½ cup sweetened dried cranberries
• ¼ cup chopped scallions
• ¼ cup chopped fresh parsley
• 2 tablespoons nutritional yeast
• 1 teaspoon crushed red pepper
• 1 teaspoon vegan Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon liquid smoke
• Freshly ground black pepper, to taste
• ¾ cup chopped pecans
• 16 whole grain crackers, such as Wasa Whole Grain Crispbreads

Directions

1. In a medium bowl combine the first 11 ingredients (through black pepper). Mix until well incorporated.
2. With a large spoon, scoop the mixture onto a plate and form it into a ball. (You can use your hands to shape the ball; dampen your hands with water to help keep the hummus from sticking to them.)
3. Once the ball is formed, press the chopped pecans onto the surface to cover the ball. Serve with fresh vegetables, seasonal fruit, and whole grain crackers.

How to Store Leftovers

• Refrigerator: Wrap this vegan cranberry cheese ball tightly in plastic wrap or place it in an airtight container. It will stay fresh for 4-5 days.
• Freezer: Wrap the cheese ball in plastic wrap, then add a layer of foil or place it in a freezer-safe container to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator.