Place cheese spread, shredded Cheddar-style cheese, cream cheese-style spread, pimentos, green onion, cayenne pepper, ½ tsp. chili powder and ½ tsp. paprika in a food processor. Cover and pulse until combined and almost smooth, stopping to scrape down sides as needed.
Recipe
Description
This creamy vegan cheese ball has three kinds of dairy-free cheese and is packed full of flavor. Sprinkle with extra spices and crunchy pepitas for a festive touch.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
1 (8-oz.) Miyoko’s Creamery vegan roadhouse classic sharp Cheddar cheese spread | ||
1 ½ oz. dairy-free medium Cheddar-style cheese chunk, shredded (about 1/3 cup) | ||
4 oz. vegan plain cream cheese-style spread | ||
3 tbsp. diced pimentos, drained | ||
1 tbsp. diced pimentos, drained | ||
1 tbsp. chopped green onion | ||
¾ tsp. Hy-Vee cayenne pepper | ||
1 tsp. Hy-Vee chili powder, divided | ||
1 tsp. smoked paprika, divided | ||
3 tbsp. Hy-Vee roasted & salted pepitas, coarsely chopped | ||
Nabisco Ritz original crackers, for serving | ||
Nabisco Wheat Thins original crackers, for serving | ||
Stacy’s multigrain pita chips, for serving |
Things To Grab
- Food processor
- Silicone spatula
- Plastic wrap
- Small bowl
- Spoon
- Small plate
- Serving tray
Directions
Transfer mixture to a large sheet of plastic wrap. Bring up edges of plastic wrap to form cheese mixture into a soft ball; place in a small bowl and freeze for 1 hour or refrigerate up to 2 days.
Before serving, remove the plastic wrap from the chilled cheese mixture. Shape mixture into a ball with your hands or the back of a spoon. (Cheese ball will be soft.)
Stir together pepitas and remaining ½ tsp. chili powder and ½ tsp. smoked paprika on a small plate. Gently roll the cheese ball in pepita mixture to coat. Place on serving tray; serve with crackers and pita chips, if desired.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 0mg
- Sodium: 170mg
- Total Carbohydrates: 4g
- Protein: 2g