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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.

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