This Jalapeño Havarti Vegan Cheese Ball is easy to make, with less than 10 ingredients, and will leave you surprised that it’s vegetarian and dairy-free! If you love easy vegan recipes, and delicious appetizers, you’ll hit the jackpot with this crowd-pleasing appetizer recipe!
Vegan Cheese Ball Obsession
There’s no doubt, I’m in a vortex. Or maybe it’s been some crazy, evil spirit enticing me to make delicious orbs of cheese to be stabbed at with crackers. You might hear me referring to this as a Jalapeño Havarti Vegan Cheese Ball. Hmm. Maybe that spirit is not so evil after all. Well, I promise this will be the last vegan cheese ball obsession…at least for a little while.
See? I’m saying this correctly. It’s an obsession. I know exactly the moment that kicked off my vegan cheese ball fixation.
Wait. That sounds a little weird. No, it sounds a lot weird. But, anyway, I was perusing the vegan cheese section at my local Natural Grocers store when I noticed something awry. First of all, I can’t express enough gratitude for living a short 10-minute drive away from a store that has a section—yes, an entire section—of vegan cheeses. That is a beautiful sentence even as the words spill out of my fingers.
But there was something different where the vegan cheddar cheese used to sit. A light shown about me and a choir of angels broke into chorus as I picked up the strange, new container, the top of which read Daiya Vegan Smoked Gouda Cheese.
What the heck?!
So this whole vegan cheese ball thing started with a trip to the grocery store.
See? I’ve always said shopping can be dangerous!
And now, as a result of that shopping excursion, we have a Smoked Gouda and Sage Vegan Cheese Ball, a Cherry Cheesecake Vegan Cheese Ball and now this Jalapeño Havarti Vegan Cheese ball to show for it.
What I love about this Jalapeño Havarti Vegan Cheese Ball Recipe
Can I just say everything? Oh, you want me to be more specific? OK. I love that this cheeseball is full of jalapeño. Now, see, I have spice tongue, so that explains my passion for the jalapeño. By the way, spice tongue is a little like parseltongue, (Harry Potter reference), except instead of being able to speak to snakes, I can down large quantities of hot peppers and red sauce with green squeeze tops and roosters on the front.
But I need to clarify. I know not everyone has this special talent to consume large quantities of spicy food, so this recipe calls for removing the seeds (aka, the hot part) and leaving only the delicious jalapeño flavor.
I also love the crispy, candied pecan coating. If you’re still worried about spiciness, just know that the sweet candied pecan exterior will help take away any kick from the jalapeños.
And, of course, to make things even better, this recipe is less than 10 ingredients and super easy to make. Throw in creamy and vegan, and you’ve got yourself a real treat.
I hope you love this recipe as much as we do! You know the only thing that would make me happier than a bridesmaid in taffeta? If you make this recipe and share a photo with me using #NamelyMarly on Instagram or Twitter.
Jalapeño Harvarti and Candied Pecan Vegan Cheese Ball
- 1 cup pecans
- 2 tablespoons agave nectar honey, or maple syrup
- 1/8 teaspoon sea salt
- 7 oz package of Daiya Jalapeño Havarti Style Block
- 8 oz container of Vegan Cream Cheese I used Tofutti Better than Cream Cheese
- ½ – 1 teaspoon garlic powder depending on your preference for garlic
- ½ teaspoon sea salt
- 1 jalapeño washed, seeded, and chopped
- Heat your oven to 350F and line a baking sheet with parchment paper.
- Combine the pecans with the agave nectar and sprinkle with the sea salt. Pour this onto the prepared baking sheet and bake for 8 minutes. Remove from the oven to cool. Set aside until completely cooled.
- In the meantime chop the Jalapeño Havarti cheese into cubes. Add that and the vegan cream cheese, garlic powder, and salt to a food processor and pulse for a few seconds. Push the ingredients down and pulse again until combined and mostly smooth. You can have bits of the harvarti cheese here and there, but not big chunks. Set aside.
- In a skillet add the chopped jalapeño and spray with a bit of vegetable spray. Cook over medium heat until the jalapeños are tender, about 5 minutes.
- Add ¼ cup of the candied pecans and the cooked jalapeño to the cream cheese mixture and pulse again for a few seconds. We want to leave bits and pieces of jalapeño throughout the cheese ball.
- Form into a ball and cover with plastic wrap and refrigerate for about twenty minutes.
- In the meantime, chop the remaining candied pecans.
- When the cheese ball has firmed up, roll it around in the chopped candied pecans until mostly covered. Place on a plate and serve immediately or refrigerate until it’s time to share with everyone!
If you’d like to check out some other tasty cheese balls, check these out:
- Date Walnut and Blue Cheese Log by the Novice Chef Blog. Another one I want to veganize!
- Connossierous Veg made this Maple Dijon Vegan Cheese Ball. I can’t wait to try it.
- Check out this Cranberry Walnut Vegan Cheese Ball by Fork and Beans. Come to mamma.
Whatever cheese ball you’re noshing on, enjoy!