This simple concoction is one of the easiest solutions to a last minute potluck, barbecue or party. I’ve brought it to various non-vegan gatherings with the utmost success. It’s great paired with crackers, baguette slices and vegetables. Leftover cheese ball also makes an excellent sandwich spread. To top it off, its preparation can take as little as 20 minutes and only requires three ingredients.

Ingredients:

* Approximately 10 oz. vegan cheese (I prefer to use Follow Your Heart Vegan Gourmet Cheese for this. It comes in four flavors: mozzarella and Monterey Jack for a white cheese ball, and nacho and cheddar for a yellow cheese ball. I normally use nacho because I enjoy the added spiciness.)
* Approximately 10 oz vegan creme cheese (For this I usually use Tofutti Better Than Creme Cheese Herbs and Chives, but Tofutti has various available flavors that would probably produce a delicious combination. Follow Your Heart also has a vegan creme cheese. While I find it less tasty, according to the package it is free of Tofutti’s partially hydrogenated oils and diglycerides, and therefore is a more healthy alternative. Spice it up and you probably won’t notice the difference.)
* 1/3 cup favorite seed or crushed nut coating: flax seeds, sesame seeds, pistachios, walnuts, cashews, etc. all make a great crunchy outer covering.
* Optional spices: garlic granules, onion granules, spike, paprika, dried basil, dried oregano, dried rosemary, dried thyme, etc. Use a combination of the above sparingly during the mixing process, occasionally trying the cheese until the mixture suits your taste.

Process:

I highly recommend using a food processor for this. If you have one cut the cheese into small chunks and place in the food processor. If you do not have one grate the cheese as fine as possible. Place cheese in a mixing bowl and spoon the creme cheese over the top. Mix thoroughly until you can not tell the difference between the two main ingredients, and spices if you added them.

Scoop the mixture into your hands and form it into a ball the size of a large orange. If you have the time, I recommend refrigerating the ball for an hour or two to make the coating process easier. I’ve also been known to stick it in the freezer for about 20 minutes and then roll it in seeds or nuts.

Pour seeds or crushed nuts into a pie plate or large shallow serving dish. Roll the cheese ball in the mixture, occasionally sprinkling missed areas with the mixture until the cheese ball is fully covered.

Voila! Vegan cheese ball!

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