Creamy and Delicious Vegan Maple Dijon Cheese Ball Recipe

Maple Dijon Vegan Cheese Ball Recipe

Elaria Jackson

This creamy and flavorful vegan cheese ball is made with cashews, Dijon mustard, maple syrup, and nutritional yeast. It's a perfect party appetizer that's easy to make ahead of time.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Resting/Chilling Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Appetizer

Cuisine American, Vegan

Servings 12 people

Calories 250 kcal

Equipment

• Food processor or high-powered blender
• Mixing bowl
• Spatula
• Plastic wrap
• Serving plate

Ingredients

  

• 1 ½ cups raw cashews
• 3 tablespoons whole grain Dijon mustard
• 3 tablespoons nutritional yeast flakes
• ¼ cup coconut oil melted
• 1 ½ tablespoons maple syrup
• 1 teaspoon salt plus more to taste
• ½ cup chopped pecans optional

Instructions

 

• Soak cashews for at least 4 hours, or ideally, overnight.
• Drain and rinse the cashews thoroughly.
• Combine all ingredients except pecans in a food processor and blend until smooth and creamy.
• Taste and adjust seasoning as needed.
• Transfer the mixture to plastic wrap, shape into a ball, and refrigerate for at least 4 hours.
• Roll the chilled cheese ball in chopped pecans (or other desired toppings).
• Serve with crackers, bread, or vegetables.

Notes

• For a smoother texture, soak the cashews overnight.
• You can customize the flavor by adding different herbs, spices, or nuts.
• The cheese ball can be made up to 2 days in advance.

This vegan cheese ball is everything you want in a party appetizer—rich, creamy, and bursting with flavor! Made from cashew cheese and infused with Dijon mustard and a touch of maple syrup, it’s so delicious, you’d never guess it’s dairy-free.

I’ve been wanting to whip up a vegan cheese ball for ages. I mean, cashew cheese is so versatile, and there’s just something about rolling a ball of “cheese” in crunchy pecans that screams “impressive party snack,” right? After a few test runs, I finally nailed the recipe, and it’s quickly become a go-to for gatherings. Trust me, it’s a hit with both vegans and non-vegans alike—there’s always that one person who can’t believe it’s not “real” cheese!

I’ve brought this Maple Dijon Cheese Ball to quite a few get-togethers, and it always disappears fast. The slightly sweet maple flavor mixed with the tangy Dijon gives it a really unique, crave-worthy taste. And when you serve it with some crispy crackers? Game over!

Let’s jump into how you can make this crowd-pleaser yourself.

Ingredients You’ll Need

• Raw cashews – Raw is key here. Roasted cashews would throw off the flavor. Also, be sure to soak them for a few hours so they blend into that perfect creamy texture. (Forgot to soak them? No worries! You can boil them for 15 minutes instead.)
• Dijon mustard – Whole grain Dijon is my favorite for this recipe. The flavor is bold and just a bit spicy—Trader Joe’s version is my go-to!
• Nutritional yeast – This adds that savory, cheesy flavor. You can usually find it in the natural foods section of the grocery store.
• Coconut oil – Refined coconut oil works best if you’re trying to avoid a coconutty taste, but if you love coconut (like I do), unrefined is totally fine!
• Maple syrup – Just a hint for some subtle sweetness.
• Salt – To balance everything out.
• Pecans – For that irresistible crunchy coating. You can swap these out for walnuts or even dried cranberries if you’re feeling adventurous.

How to Make Your Vegan Cheese Ball

It’s easier than you think! Here’s how I do it:

1. Blend your ingredients: Toss the cashews, Dijon mustard, nutritional yeast, maple syrup, and salt into a food processor or blender. Blend until it’s smooth and creamy. This can take a few minutes—so be patient! (I’ve definitely had to stop and scrape down the sides a few times during this step.)
2. Form your cheese ball: Transfer the blended cashew mixture onto a sheet of plastic wrap. Wrap it up tightly and shape it into a ball. At this point, it’s going to be soft, and that’s okay! Just get it as round as you can.
3. Chill it: Pop your wrapped cheese ball in the fridge for a few hours (or overnight if you’ve got the time) to let it firm up.
4. Roll it in pecans: Once it’s chilled and set, unwrap your cheese ball and roll it in chopped pecans. The pecans give it that perfect crunch! You can shape it into a smoother ball at this point if needed.
5. Serve or save: You can either serve it right away or wrap it back up and keep it in the fridge until you’re ready to show off your culinary skills.

My Cheese Ball Story

The first time I made this cheese ball, I wasn’t sure how it would go over at a family party where most people are, let’s just say, not exactly vegan. But when I finally set it out with a big platter of crackers, something amazing happened—it was gone in minutes! People were coming up to me asking, “Wait, this is vegan?!” Even my uncle, who swears by his cheddar, gave it a thumbs up.

I think the secret is the maple-Dijon combo—it’s unexpected but totally works. The cheese ball is just the right balance of creamy, tangy, and sweet, and the crunchy pecan coating takes it to the next level. It’s now a must-bring for any party I go to.

Storage Tips

• Fridge: Your vegan cheese ball will last for about 4 days in the fridge, stored in a sealed container. (If it lasts that long!)
• Freezer: You can freeze it for up to 3 months. Just let it thaw in the fridge before serving.

FAQs

Can I make this gluten-free?

Yes, it’s naturally gluten-free! Just be sure to serve it with gluten-free crackers.

Can I skip the coconut oil?

Unfortunately, the coconut oil helps solidify the cheese ball. Without it, you’ll end up with a delicious cheese dip instead—still tasty but not the same!

What can I use instead of cashews?

Sunflower seeds or macadamia nuts might work as substitutes, but I haven’t tested them with this particular recipe. If you’re feeling adventurous, give it a try and let me know how it goes!

This Vegan Maple Dijon Cheese Ball is the ultimate plant-based party snack—creamy, flavorful, and sure to impress even the most die-hard dairy fans. Plus, it’s so easy to make, you’ll find yourself whipping it up for every occasion!

Elaria Jackson

Hello, I’m Elaria Jackson, the author behind Vegan Castle. I have a background in Nutrition Science and Culinary Arts. I’ve studied the benefits of a plant-based diet and its impact on health and the environment. I’ve attended various vegan cooking courses and workshops. Through Vegan Castle, I share easy weeknight meals and decadent desserts. I aim to be a valuable companion on your vegan journey.