Plant-Based Cheeseballs - Ranch & Classic

PREP TIME: 10 minutes
COOK TIME:  - minutes
YIELD:  Each recipe 1 large cheeseball 

Classic Cheeseball

Few things complete a holiday party like gourmet cheese. Feel classy about your appetizers with our Plant-Based Classic Cheeseballs, made with Very Good Cheddah Cheese.

Naturally fermented and free from preservatives, these cheeseballs are great for charcuterie boards and spreads. They can be stored for up to a week in the fridge, but only if they make it through dinner time. 

INGREDIENTS

  •  4 oz plant-based cream cheese
  • 1/4 cup plant-based sour cream
  • 1 block Very Good Cheese Co. Cheddah or Bold Cheddah
  • 1 tsp plant-based Worcestershire
  • 1 tbsp vinegar-based hot sauce, like Frank’s Red Hot
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp dried parsley
  • 1 tsp black pepper
  • 1 bunch green onions, divided
  • 2/3 cups pecans, toasted and chopped

DIRECTIONS 

  1. In a medium sized mixing bowl, combine cream cheese, sour cream, and Very Good Cheese Co. cheese. Mix until smooth. 
  2. Add in Worcestershire, hot sauce, garlic powder, onion powder, dried parsley, black pepper, and green onions. Mix well.
  3. Lightly grease hands and form mixture into a ball. Refrigerate or freeze in an airtight container or bag until serving. 
  4. Before serving, roll cheeseball in pecans. Gently pressing pecans onto the outside of the ball to coat all sides. Keep refrigerated until serving.
  5. Serve with a cheese spreading knife and crackers, vegetables, pita bread, pretzels or any other good dippers. 

 

Ranch Cheeseball

Wishing for something Dill'ish this year? Plant-based Ranch Cheeseballs are an unforgettable appetizer, and easy to make too.

Just mix in Very Good Dill'ish Cheese with ranch mixture and green onions, roll it all up, and coat it with almond slices. Go the extra mile by adding in Very Good Bacon or Pepperoni.  Naughty or nice, everyone deserves a taste of this.  

INGREDIENTS

  • 4 oz plant-based cream cheese
  • 1/4 cup plant-based sour cream
  • 1 block Very Good Cheese Co. Dill’ish
  • 2 tbsp ranch style mix* OR (2 tsp dried parsley + 1 tsp each of: dried dill, garlic powder, onion powder, salt, and pepper)
  • ½ bunch green onions, thinly sliced
  • 2/3 cup slivered almonds, toasted
  • optional: ½ bunch fresh dill, chopped

*Ranch style mix may contain milk ingredients

DIRECTIONS

  1. In a medium sized mixing bowl, combine cream cheese, sour cream, and Very Good Cheese Co. cheese. Mix until smooth. 
  2. Add in ranch style mix OR ranch herb mixture, and green onions. Mix well.
  3. Lightly grease hands and form mixture into a ball. Refrigerate or freeze in an airtight container or bag until serving. 
  4. Before serving, roll cheeseball in slivered almonds. Gently pressing almonds onto the outside of the ball to coat all sides. Keep refrigerated until serving.
  5. Serve with a cheese spreading knife and crackers, vegetables, pita bread, pretzels or any other good dippers.

 

ADDITIONAL NOTES

  • Cheeseballs can be made ahead of time without nut coating and stored in an airtight container or bag. Keep fresh in the refrigerator for up to one week. Before serving, coat in nuts. Keep refrigerated until serving. 
  • Cheeseballs can be stored in the refrigerator for up to 1 week or freezer for 3 months. If frozen, thaw in the refrigerator overnight.
  • You can mold cheeseballs into different shapes such as mini balls or logs.
  • Mix up the coatings and use different herbs, spices, seeds, nuts, or Very Good Butcher Bacon or Pepperoni.

Be sure to share your Plant-Based Cheeseballs (Ranch or Classic) with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.

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