Vegan Everything Bagel Cheese Ball

Everything bagels are my favorite bagels. That is all I used to eat, and I didn’t branch out until I got a little older. I love the flavor combination, it is so delicious. It is comforting and perfect. I have been wanting to make my own everything bagel spice blend for a while, and use it in an imaginative way! When I finally realized that the best thing to go with this particular spice blend, is cheese. A cheese ball with everything bagel spice mixed in, and then crusted in the spice was what I decided, and it is so G.D good. 

Vegan cheese is very easy to make, it is simple to make different textures and flavors depending on what kind of nut you use, or tofu, and if you want a firmer cheese you can bake it! I love how I can use different options to mimic almost any cheese. I will make a batch of my vegan feta and leave it in the fridge to just throw on salads whenever I want. Depending on what you are using vegan cheese can take a few days to make, but it is all inactive and super easy.

This cashew based cheese takes 2 days, but that includes soaking the cashews, but like my favorite lady Isa Chandra always says: If you are a vegan, you should always be soaking cashew! I would have to agree, they are so versatile and amazing. Also, if you have a Trader Joe’s near you, they have the cheapest and best raw cashews I have ever seen.

This basic garlicky cashew cheese would be delicious all on it’s own, but once the addition of garlic, onion, poppy seeds, sesame seeds, salt and pepper is added, it becomes one of the most amazing snacks ever. This cheese is perfect on crostini, bagels, bagel chips, veggies and probably a lot of other things. 

I hope you love my vegan everything bagel cheese ball, because it is f@$#%ing delicious. Seriously. Bring this baby to a party, your friends will really like you!

Vegan Everything Bagel Cheese Ball

Cashew based cheese ball mixed with and coated in everything bagel spice!

Course: Snack
Servings: 12 people
Author: Lauren Hartmann
Cashew Cheese
  • 1 1/2 C. Raw cashews, soaked for at least 8 hours
  • 4 Tbsp. Lemon juice
  • 4 Tbsp. Coconut oil
  • 1/3 C. Water
  • 1 Clove Garlic
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
Everything Bagel Spice
  • 1 Tbsp. Dried garlic
  • 1 Tbsp. Dried onion
  • 1 Tbsp. Poppy Seeds
  • 1 Tbsp. Sesame seeds
  • 1 Tbsp. Black sesame seeds
  • 1 Tbsp. Salt
  • 1 tsp. Black pepper
  1. Once you have soaked your cashews for at least 8 hours or overnight, drain and place into a food processor or blender with the remaining cheese ingredients. Blend or process until nice and smooth, it may take a few minutes and you may need to scrap down the sides every once in a while.

  2. Once the cheese is nice and smooth, place the mixture into a cheese cloth that has been folded over a few times. Close the cheese cloth around the cheese tightly and tie off. Place in a colander over a bowl, and let sit over night to drain.

  3. The next day, make your spice, by combining all the spices in a bowl and stirring. If you don't have black sesame seeds, you can just use another tablespoon of white sesame seeds.

  4. Scoop the cheese into a bowl, and stir in about 1 tablespoon of the spice mixture, taste and add more if desired. 

  5. Next, either roll the cheese into a ball and roll or coat with the remaining spices or place the cheese on a plate you plan to use for serving and form into a ball on the plate, and then coat with the spices. You don't have to use all of the remaining spice mixture, just as much as you need to coat the ball.

  6. Serve with crackers, bread, bagel chips, veggies or whatever your heart desires!


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  • Reply
    June 6, 2018 at 10:22 pm

    This looks fabulous and I’m excited to try it. But when you let the cheese sit overnight is it in the refrigerator or on the counter?

    • Reply
      Lauren Hartmann
      June 7, 2018 at 4:07 pm

      I usually put mine in the fridge, but either way is fine. It can be kept at room temperature.

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