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Home » Vegan » Spiced Pumpkin Basil Cheese Ball

Spiced Pumpkin Basil Cheese Ball

Last Updated November 11, 2018. Originally Posted December 13, 2016 By Kristina Sloggett 21 Comments

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Spiced Pumpkin Basil Cheese Ball – this is an easy recipe for an impressive appetizer that brings layers of rich flavor – the hit at any party!

 

Spiced Pumpkin Basil Cheese Ball @spabettie

This is where I describe the huge party we had, and the several cheeseboards we offered, just like this one. Well yeah – only it wasn’t. This cheeseboard was for a Saturday afternoon at home, when Jason returned from a haircut and errands all morning. We had our neighbors over for wine.

We were basically celebrating being home for the rest of the holiday season. Perfect thing to toast, right?

A Happy Hour at Home is sometimes all we need.

We do have at least two holiday parties that are potluck style, and this was a test run of my cheese ball recipe, which I am very excited to share with others, and with you today! I have made this recipe twice, using completely different flavors the first time. I will share that recipe with you soon, as I am making it again for our family Christmas gathering.

This Spiced Pumpkin Basil Cheese Ball, though – perfect for holiday events, with rich flavors and mild warm spice and a nice crunch from the tortilla chip coating.

My favorite is to scoop some cheese ball onto a chip, adding a few capers or a cornichon, followed by a sweet grape or apricot. Mmm. Fruit chaser.

Spiced Pumpkin Basil Cheese Ball @spabettie

 

Spiced Pumpkin Basil Cheese Ball @spabettie #vegan #glutenfree #cheese #party #appetizer

Spiced Pumpkin Basil Cheese Ball

YIELD: one large cheese ball

dairy, egg, and gluten free, vegan

INGREDIENTS:

1/2 cup roasted cashews
12 ounces (1 1/2 packages) vegan cream cheese, softened
1/2 cup puréed pumpkin (roasted or canned)
1/2 cup nutritional yeast
1 teaspoon tamari
large bunch fresh basil (17-20 leaves), chopped fine (chiffonade)
2 teaspoons cinnamon
1 teaspoon fresh grated nutmeg
1 teaspoon sea salt
plastic wrap
1/4 – 1/3 cup crushed Beanfields White Bean Sea Salt Chips

INSTRUCTIONS:

Add cashews to food processor / blender, pulse to fine crumb.

In mixing bowl, fold together softened cream cheese and pumpkin, stirring to a smooth consistency. Add cashew crumb, nutritional yeast, tamari, chopped basil, cinnamon, nutmeg, and salt – stir to combine.

Transfer cheese mixture into the middle of plastic wrap, and carefully wrap plastic around, forming a ball. Place in refrigerator for several hours (or overnight) to set.

Once set, remove from refrigerator. Pour the crushed chips onto a plate, rolling the ball in the chips to coat completely.

Serve with more chips (Beanfields Jalapeño Nacho) and assorted snacks.

Spiced Pumpkin Basil Cheese Ball @spabettie

Cheers!

 

BIG THANKS TO BEANFIELDS AND THEIR AMBASSADOR PROGRAM FOR THE OPPORTUNITY TO CREATE THIS ORIGINAL RECIPE FOR SPICED PUMPKIN BASIL CHEESE BALL –  SPONSORED BY BEANFIELDS.

 

 

Try AmazonFresh Free Trial for Unlimited Grocery Delivery – add these recipe ingredients to your list for all your grocery needs! use code FRESH25 for a $25 off discount on your first AmazonFresh order!

 

 

 

 

spabettie

ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

 

 

 

 

 

 

printable Spiced Pumpkin Basil Cheese Ball recipe:

Yield: one large cheeseball (2 cups)

Spiced Pumpkin Basil Cheese Ball

Spiced Pumpkin Basil Cheese Ball @spabettie

Spiced Pumpkin Basil Cheese Ball - this is an easy recipe for an impressive appetizer that brings layers of rich flavor - the hit at any party!

Ingredients

  • 1/2 cup roasted cashews
  • 12 ounces (1 1/2 packages) vegan cream cheese, softened
  • 1/2 cup puréed pumpkin (roasted or canned)
  • 1/2 cup nutritional yeast
  • 1 teaspoon tamari
  • large bunch fresh basil (17-20 leaves), chopped fine (chiffonade)
  • 2 teaspoons cinnamon
  • 1 teaspoon fresh grated nutmeg
  • 1 teaspoon sea salt

Instructions

  1. Add cashews to food processor / blender, pulse to fine crumb.
  2. In mixing bowl, fold together softened cream cheese and pumpkin, stirring to a smooth consistency. Add cashew crumb, nutritional yeast, tamari, chopped basil, cinnamon, nutmeg, and salt - stir to combine.
  3. Transfer cheese mixture into the middle of plastic wrap, and carefully wrap plastic around, forming a ball. Place in refrigerator for several hours (or overnight) to set.
  4. Once set, remove from refrigerator. Pour the crushed chips onto a plate, rolling the ball in the chips to coat completely.
  5. Serve with more chips (Beanfields Jalapeño Nacho) and assorted snacks.

Nutrition Information:

Yield:

8

Serving Size:

1/4 cup

Amount Per Serving: Calories: 164
© Kristina Sloggett
Cuisine: American / Category: Appetizers

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

 

 

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Filed Under: Appetizers, Gluten Free, Happy Hour at Home, holiday, Meatless Monday, recipes, snacks, Vegan

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Comments

  1. Sarah says

    December 28, 2016 at 11:04 pm

    This looks amazing! Your cheeseball would be so perfect for a swanky New Year’s party!!!

    Reply
  2. Cadry says

    December 22, 2016 at 8:43 am

    Oh, my gosh! So pretty! David and I have this kind of spread for dinner often. I can’t wait to add your cheese ball to the mix! It looks amazing.

    Reply
  3. Dianne's Vegan Kitchen says

    December 19, 2016 at 6:13 pm

    This is pure genius! This will be on my holiday menu this year!

    Reply
  4. Becky Striepe says

    December 19, 2016 at 1:14 pm

    Oh my gosh, Kristina. I think you might be a cheeseball genius!

    Reply
  5. Loganayaki says

    December 14, 2016 at 11:08 pm

    Absolutely stunning images. Nice recipe. Thanks for sharing…!

    Reply
  6. Laura @ Sprint 2 the Table says

    December 13, 2016 at 9:10 pm

    YOU”RE staying put for a while?! We are too! Well, until Dec 29th. Hell may have frozen over… I think you guys travel more than we do!

    I would totally like to sit around making this. Vegas is a staunch cheese supporter, but I think even she would appreciate this. Plus it’s gorgeous!

    Cheers friend!

    Reply

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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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