This 1970s Vegan Cheese Ball Will Make You the Star of Any Party

If you’ve ever watched a 1970s potluck unfold, you know the cheese ball was the centerpiece. Rolled in nuts, plopped on a plate, and served with Ritz crackers like it was royalty.

This vegan version? Same wow factor, none of the dairy drama. It’s rich, creamy, savory, and a little bit tangy. Your guests won’t know what hit them.

History

The cheese ball really took off in mid-century America, but the 1970s made it iconic. Think avocado green kitchens, fondue pots bubbling, and cheese balls glowing like edible disco balls.

Back then, it was made with cream cheese and cheddar, often with ham chunks (shiver). Served at office parties, bridge clubs, and PTA potlucks, it was a symbol of peak hospitality.

Today’s version ditches the animal products but keeps the retro charm.

Equipments

• High-speed blender or food processor
• Rubber spatula
• Mixing bowl (I love this mixing bowl set)
• Plastic wrap or parchment
• Refrigerator
• Serving plate

Ingredients

For the cheese ball base:

• 1 cup raw cashews (soaked 4 hours or overnight)
• 2 tbsp nutritional yeast
• 1 tbsp white miso paste
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp smoked paprika
• 2 tbsp coconut oil (melted)
• 2–3 tbsp water (as needed)

For coating:

• 1/3 cup chopped pecans or walnuts
• 1 tbsp chopped chives or parsley
• Cracked black pepper (optional)

Instructions

Step 1: Soak and Prep

Drain soaked cashews and rinse well. Pat them dry lightly with a clean towel.

Step 2: Blend the Base

In a high-speed blender or food processor, toss in all base ingredients. Blend until smooth and creamy. Scrape down sides often. Add water slowly to adjust texture.

Step 3: Chill and Shape

Scrape the mixture into a bowl. Chill in the fridge for 1–2 hours until firm. Then shape it into a ball with clean hands or plastic wrap.

Step 4: Coat It Like a Boss

Roll the ball in a plate of chopped pecans and herbs. Gently press the coating into the surface so it sticks.

Step 5: Serve It Up

Place it on a vintage-style plate. Surround it with crackers, veggie sticks, or apple slices.

Special Notes

• Don’t skip the chill time. It helps firm up the texture.
• You can flavor this differently—try sun-dried tomatoes, jalapeños, or dill.
• Make ahead! It lasts up to 5 days in the fridge.

Nutrition (per serving)

• Calories: ~160
• Protein: 5g
• Fat: 13g
• Carbs: 7g
• Fiber: 2g
• Sugars: 1g
• Cholesterol: 0mg