My daughter and I are in complete agreement (which is not such an easy thing, considering she is a teenager) that these Vegan Mini Cheese Balls may be just the best vegan thing we’ve ever eaten. And we’ve had our fair share of vegan eats! If you’ve ever teetered on the line of indecision about veganism…and if you’re worried that vegan food is just sort of *meh*…trust me, try this recipe and I’m sure you’ll be in the Vegan Camp with us!
Being vegan doesn’t have to be hard. That’s right. I said it. It’s really easy being vegan. (Sung to the tune of Kermit’s, “It’s not Easy Being Green.”).
This recipe is the primo example of how true that really is. Place the ingredients in the food processor, blend for a few minutes, chill it out a bit, then roll them into balls. No baking. No 50-step processes. Just 15 – 20 minutes of your precious time and you will have people falling all over themselves.
And isn’t that what we’re all after?
I got the idea for this recipe from my friend Sommer. Do you remember her? Sommer’s the fabulous food blogger with the very cool name. She’s the master mind behind the site, A Spicy Perspective and she recently blew me away with this post about Mini Cheese Balls. She was all over the idea of a vegan version of her recipe. How fun!
I rolled these babies in ground flax seed, black sunflower seeds and chopped walnuts. I think that makes them not only delicious but healthy too!
And for a gluten-free version, I served some of them on rice crackers.
So without further ado…Vegan Mini Cheese Balls!
Vegan Mini Cheese Balls
- 1/2 container of Daiya Jalapeño Garlic Harvarti Style Wedge, cubed (this ingredient is critical! It’s that good)
- 1/2 container dairy-free cream cheese (my favorite is Tofutti’s Original Better than Cream Cheese)
- 1 tablespoon soy milk (plain…not vanilla flavored)
- 1 teaspoon apple cider vinegar
- 2 teaspoons dehydrated onion flakes (although you can use fresh if you prefer)
- 1 tablespoon minced medjool dates
- 1/8 teaspoon garlic powder
- 1/8 teaspoon sea salt
- 2 tablespoons ground flax seed
- 1/2 cup Chopped walnuts and/or Sunflower Seeds for topping
- 1 box Athens Mini Fillo Shells
- Place the cubed Daiya cheese, cream cheese, soy milk, and vinegar in a food processor. Pulse for several seconds until the mixture is creamy.
- Add the onion flakes, dates (you’ll be so glad you did), garlic powder, and sea salt. Pulse a few more seconds until everything is combined.
- Use a spatula to place the contents in a lidded container. Make sure you get every last bit because you’re going to want all of it soon!
- Place the mixture in the fridge and allow it to chill out for 30 minutes to an hour. That’s the part where you go have your nails done, get a massage, or maybe eat bon bons and watch 30 Rock. (You have to have your priorities)!
- When you’re ready, scoop the cheese ball mixture using about 1/2 tablespoon per scoop. It’s messy. What I did to make it easier to handle was to roll the messy goo in a little bit of the ground flax seed to give it some firmness. Then I rolled that in either the chopped walnuts or sunflower seeds.
- Drop the rolled cheese ball in the Fillo Shell and voila! Mini Cheese Ball! Repeat that until you fill all the Fillo Shells.
Yield: Makes 15