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
Primary Media
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