Vegan Port Wine Cheese Ball

We tend to try new things each year and don’t base our holidays on family traditions, so here’s a new recipe we’re trying out this year! You can find the original recipe by Mary Ellen Valverde here. – Brian

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Port Wine Cheese Ball

  • Author: Mary Ellen Valverde
  • Total Time: 12 minutes
  • Yield: 25 servings 1x


Click here to see the original recipe by Mary Ellen Valverde


  • 1 ½ cups raw cashews
  • 5 sun-dried tomatoes
  • ½ cup coconut oil
  • ⅓ cup nutritional yeast
  • 2 tbsp white miso
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 tsp sweet paprika
  • 1 tsp salt
  • 3 tbsp port wine
  • ⅔ cup sliced almonds


  1. Soak cashews (and sun-dried tomatoes if not soft) in hot water for about 10 minutes.
  2. Add all ingredients except sliced almonds to food processor and process until smooth (about 5 minutes).
  3. Take saran wrap and wrap cheese mixture into a ball.
  4. Put ball into the refrigerator and refrigerate for about 20-30 minutes until hardened enough to keep its shape.
  5. Unwrap ball and roll it in almonds.
  6. Put ball into a sealed container and place back into the refrigerator for a few hours to fully harden.
  7. Because coconut oil is solid below 76 degrees, it’s best to take the cheese out of the fridge about a half hour to an hour before serving so that the cheese is more spreadable. If you’re in a rush, you can microwave the ball on low for about 20-30 seconds. The cheese will last up to 7 days in the fridge.