Raw Vegan Cheeseball | Vegan Christmas Recipes | Soul in the Raw

Raw Vegan Cheeseball

Course Side Dish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people



  • Soak cashew overnight, covered with filtered water. Remove from soaking water, rinse and drain.
  • Add cashews, nutritional yeast, salt, lemon juice, sauerkraut juice, turmeric, black salt, coconut butter and black pepper to a food processor, and process until very smooth. You may need to stop mid-way and scrape the side with a spatula to get everything evenly processed. 
  • Take the mixture out of the food processor, and form into a ball-like shape. It doesn’t have to be perfect – we will form the final shape after it’s refrigerated. 
  • Refrigerate for about 1 hour, or until the ball hardens somewhat. Take out of the fridge, and roll into a ball in your hands. It should be very easy to do so at this point.
  • Optional: grind up some seeds (we used sunflower and pumpkin) until pretty fine, but not a powder. We used a magic bullet to do this. Then, stick on the outside of the ball for decoration. 


Make your own sauerkraut with this recipe, and use the leftover liquid, or buy store-bought raw sauerkraut (I like WildBrine brand).