Vegan Cheese Ball


  • two 8-oz. containers Tofutti cream cheese
  • 3 – 4 green onions, diced
  • 2 Tbsp. pimentos, drained, squeezed dry
  • 2 Tbsp. sweet relish, drained, squeezed dry
  • 1 Tbsp. horseradish, drained, squeezed dry
  • 1 tsp. fresh lemon juice
  • 1+1/2 c. walnuts, chopped


  1. In a medium bowl, combine diced onions, pimentos, sweet relish, horseradish, and lemon. Mix together.
  2. Remove Tofutti cream cheese from refrigerator and combine all ingredients well. Place mixture back in refrigerator and chill for 2 hours.
  3. Remove and pour about 1/2 cup of chopped nuts on a plate, spoon out cheese mixture onto nuts. Add remaining chopped nuts over mixture and form into ball. Keep in refrigerator until ready to use, about 3 – 5 hours.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Snacks

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.